1991 Volume 86 Issue 9 Pages 684-688
Effects of additives and stirring on the formation of flavor components were studied during the fermentation of saccharified solutions. Solutions prepared from steamed naked barley by enzymatic saccharification were fermented under the addition of active carbon with stirred or standing condition, and the formation of isoamyl alcohol and isoamyl acetate in sake was examined.
The fermentation rate was higher and the yeast cell number was increased with stirring in control and mash added with carbon than those without stirring. The consumption of leucine and the formation of isoamyl alcohol formed were increased in proportion to the increase in yeast cell number.
The amount of isoamyl alcohol formed was the largest in fermentation of carbon-added mash with stirring.
On the other hand, the increase in isoamyl alcohol did not lead to the increase in isoamyl acetate, because AATFase (alcohol acetyl transferase) activity in the mash was decreased with stirring.
The formation of isoamyl acetate was the highest in carbon-added mash without stirring, in spite of lower formation of isoamyl alcohol than that with stirring. It is due to the result that AATFase activity was not lowered by stirring in this mash.
