Study on Formation of High Concentration of Alcohol in Awamori Mash

Abstract

Awamori shoclzu yeasts and sake yeasts produced high concentration of alcohol in awanzori mash. The α-amylase of awamori-koji have acid-stable. Awamori mash was saccharified completely. The saccharification and alcohol fermentation were completed in awamori mashes using these yeasts. There formed 16-17% of alcohol in these mashes.
The α-amylase of sake-koji is acid-unstable. The saccharification in the mash using sake-koji was inhibited by addition of citric acid or lactic acid. Therefore, total-sugar values of these mashes were much larger than awamori mash. There formed 10-13% of alcohol in these mashes.