Several laboratory scale brewings were carried out to obtain sake with low urea contents, by adding some inorganic salts to
moromi mash.
Results are as follows:
1) The addition of KH
2PO
4 and MgSO
4 to
moromi mash was effective to reduce urea contents in sake.
2) In case of using both KH
2PO
4 and MgSO
4 in combination, MgSO4 was effective only under low concentration of KH2PO4 (1mM).
3) All of the sake brewed under the addition of 4 mM KH
2PO
4 by 6 strains of yeasts had lower urea contents as compared with the control brewed without addition.
4) Urea contents in sake brewed with 4-8 mM KH
2PO
4 were reduced by 24-64% as compared with the control. Although several sake components were changed, their sensory evaluation was meaningless.
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