Effects of the amount of
Koji used on components and quality of an alcoholic beverage were investigated. Polished rice and rice
Koji were used to make a saccharified solution, and after saccharification the saccharified solution was fermented to make an alcoholic beverage.
1. The yeast growth and fermentation rate were not significantly affected by the amount of
Koji under the experimental conditions used.
2. There were some differences in organic acids composition of each fermented liquor.
3. It has been found that the formation of higher alcohols and iso-amyl acetateincreased with decreasing both the amount of
Koji used and concentration of amino nitrogen source.
4. The relationships between the absorption of amino acids and the formation ofhigher alcohols and iso-amyl acetate were discussed.
5. The taste and flavor were better in the fermented liquor using less
Koji.
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