JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 111, Issue 9
Displaying 1-9 of 9 articles from this issue
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  • Shochu brewing tests using wine and sake yeasts and a comparison of the volatile compounds
    Hisashi FUKUDA, Yan ZHOU, Jinshun HAN
    2016 Volume 111 Issue 9 Pages 611-624
    Published: 2016
    Released on J-STAGE: August 03, 2018
    DOIhttps://doi.org/10.6013/jbrewsocjapan.111.611
    JOURNAL FREE ACCESS
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    In small-scale rice-shochu making tests, wine yeast and sake yeast were studied to determine the ability for fermentation and the volatile composition. Fourteen strains of tested yeast strains showed low fermentation ability. When a correlation between volatile compounds was evaluated, the correlation coefficients of 19 data pairs was more than absolute value > 0.6. Eighteen strains were selected on the basis of their volatile composition characteristics. To confirm the the volatile composition of schochu brewed by these strains, they were re-tested to produce rice shochu on a small scale. In each yeast strain, the overall tendency of their volatile composition was not changed. From these results, 18 selected strains were deemed useful for making shochu by their volatile composition characteristics.
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  • The breeding of high ethyl caproate shochu yeast and its practical application (Part 2) Experimental shochu production test by high ethyl caproate shochu yeast, NS2-16
    Takafumi MUTOU, Masaaki INAHASHI, Hiroyuki MANZEN, Yasuzo KIZAKI, Naot ...
    2016 Volume 111 Issue 9 Pages 625-632
    Published: 2016
    Released on J-STAGE: August 03, 2018
    DOIhttps://doi.org/10.6013/jbrewsocjapan.111.625
    JOURNAL FREE ACCESS
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    In a previous report, we bred a high ethyl caproate shochu yeast, NS2-16, which was confirmed to be a yeast suitable for shochu production.
    NS2-16 was able to grow well at higher temperatures (38°C) and in a lower pH (3.2) environment. However, the most suitable fermentation temperature of mash for a higher productivity of ethyl caproate and ethanol was 20-25°C. The amounts of aromatic esters contained in distillate yielded by the normal pressure distillation were richer than those by the reduced pressure.
    In addition, in fermented mash, the higher ratio of NS2-16 of mixed use with S2 brought about a higher productivity of ethyl caproate. It showed that control of the aroma ingredient content was possible.Because the boiling point of caproic acid was higher than that of its ethyl ester (ethyl caproate), the caproic acid in fermented mash was scarcely contained in the distillate (shochu). The resulting shochu did not yield an oily off-flavor caused by caproic acid and other fatty acids.
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