This paper was described on the transfers of several alcohols and esters from
Saké moromi to
Saké and
Saké cake.
The transfer ratios of ethanol and higher alcohols (C
3-0
5) to Saké were more than ca. 90%, and that of β-phenethyl alcohol was more than ca. 80%. Those of acetate esters of ethanol,
iso-amyl alcohol and β-phenethyl alcohol were more than ca. 80, 70 and 60%, respectively. On the other hand, ethyl esters of fatty acid (C
8-C
16) transfered almost completely to Saké cake. During the filtration, the highest loss of these compounds was observed in ethyl acetate (10%).
Similar results were observed in the process of
Shochu making, and the contents of ethyl esters of fatty acid in distillate of
Moromi filtrate was lower than these in distillate of
Moromi.
View full abstract