Studies on the Fermentation Control of Sake Mash (XIV)

Effects of the Amount of Koji used in Feed on Semicontinuous Brewing of Sake Mash

Abstract

Effects of the amounts of Koji used in feed on semi-continuous brewing of sake mash were studied. The rate of Koji used (A-Koji/A-Koji+α-rice) was (A) 0.327, (B) 0.245 and (C) 0.175, respectively.
Comparing the moromi mashes which were produced in 3 ways differing in their Koji amounts, differences of various components and enzymatic activities in each vessel under a steady state were as follows.
1. Acidity, F-N, pH. alcohol content, fermentation rate and various amino acids contents in each vessel: A>B>C
2. Be, alcohol turbidity and amount of sake moromi cake in each vessel: C>B>A
3.α-amylase activity, total saccharifying activity and acid protease activity of filtrate of sake moromi mash in each vessel: A>B>C
4. Results sensory evaluation: A, bad; B, good; C, common.