Difference in Fermantation Efficiency between Rice-shochu and Barley-shochu

Abstract

Difference in fermentation efficiency between rice shochu and barley shochu was investigated by two-way layout variance analysis.
Fermentation efficiency of barley shochu was about six percent lower than that of rice shochu.
It was proved that the lower fermentaion efficiency of barley shochu was due to the lower dissolution and saccharification of barley.
These results indicated that a part of barley was not dissolved and certain oligosaccharides in moromi was not hydrolyzed by the enzymes of shochu koji (Aspergillus kawachii).