JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 104, Issue 9
Displaying 1-9 of 9 articles from this issue
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  • Relationship between sake making properties of rice grains and meteorological data
    Masaki OKUDA, Katsumi HASHIZUME, Mineyo NUMATA, Midori JOYO, Nami GOTO ...
    2009 Volume 104 Issue 9 Pages 699-711
    Published: 2009
    Released on J-STAGE: February 10, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.699
    JOURNAL FREE ACCESS
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    The relationship between meteorological conditions and sake making properties of rice grains was investigated. Mean air temperatures during the month after heading showed a high positive correlation with the ratio of short/long chain amylopectin and a negative correlation with amylose contents. Both gelatinization temperatures measured by differential scanning calorimetry（DSC）and pasting temperature measured by Rapid Visco Analyser（RVA）also showed high correlations with mean air temperatures during the month after heading. Enzyme digestibility of steamed rice grains was examined by a method mimicking sake making. The enzyme digestibility of steamed rice grains was lower when the mean air temperature during the month after heading was higher. The regression formula was constructed by meteorological data for the years 2003-2007. The predicted values showed a high correlation with actual values using the 2008 samples. This indicates the enzyme digestibility of steamed rice grains can be predicted by meteorological conditions.
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  • Identification of sake yeast strains using a color plate containing a pigment
    Seiei WATANABE, Takanobu TAGUCHI, Hitoshi TAKAHASHI, Tsuyoshi OONO
    2009 Volume 104 Issue 9 Pages 712-721
    Published: 2009
    Released on J-STAGE: February 10, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.712
    JOURNAL FREE ACCESS
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    In order to distinguish sake yeasts, color-plates containing 27 kinds of pigments were tested. We identified two groups of sake yeasts by using a color-plate containing 1% yeast extract, 2% polypeptone, 2% glucose, 2% agar, and 4 mg/100 ml Phloxine-B. One group of yeasts with high ethyl caproate productivity stained red or dark pink, and another group of yeasts stained light pink or white.
    As a result of examining a fermentation mixture of two kinds of yeasts, we were able to confirm the ratio of the yeast in shubo and moromi quickly and easily by using the color plates. The brewed sake contained a characteristic of both yeasts.
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