1986 Volume 81 Issue 6 Pages 402-408
Conditions of fermentation which is separated from saccharification were studied. Polished rice and rice-koji were used as raw materials.
(1) When the saccharified solution containing 17.2% of gloucose (high glucose solution) was used, acidity, formal nitrogen and concentration of glycerol, succinic acid, citric acid, malic acid, acetic acid, maltose, maltotriose and isoamyl acetate in the fermented liquor were higher than the case of 11.5% of glucose (low glucose solution).
However, when the fermented liquor made from high glucose solution was diluted with water to adjust the same ethanol concentration as that of made from low glucose solution, only acidity and concentration of citric acid, malic acid, maltose and maltotriose were higher.
(2) In the fermented liquor at 20°C, the final yeast cell number, acidity and concentration of succinic acid, pyruvic acid and lactic acid were higher, and concentration of acetic acid was lower than those in the fermented liquor at 10°C.
(3) Though large inoculum size (7.6×107) made fermentation period shortened, the concentrationof acetic acid and diacetyl increased, which were thought to be off flavor and influence badly on quality of alcholic beverages.
(5) Amino acids were cosumed in a definite order during fermentation. These order resemble to the case of beer brewing though raw materials and yeast were different from beer.
