We studied how the difference of the first
moromi acidity 11.2 〜62.6 influences
moromi, flavor compounds and the flavor of sweet potato
shochu. In first
moromi of the first
moromi acidity 11.2, the number of viable cells of yeast were little at the last day because that
moromi had 18% alcohol. These phenomena caused slow fermentation for the initial second
moromi. On the other hand, in
moromi of the first
moromi acidity and over 47.2, the first
moromi fermented slowly, and the second
moromi fermented speedily. Finally, all second
moromi alcohol concentrations were not very different. These results suggest that citric acid in high acidity
moromi suppresses the excessive alcohol fermentation at the first
moromi. As a result, abundant lively yeasts were saved, and it fermented promptly in the second
moromi. The concentration of linalool and β-damascenone in sweet potato
shochu rose as the first
moromi acidity became higher. Also, the resulting sweet potato
shochu produced an aromatic flavor.
View full abstract