Abstract
The authors attempted the production of shochu fortified with 4-vinylguaiacol (4-VG), which is thought to be the precursor of vanillin. In the small-scale fermentation tests of rice-shochu and awamori, the content of free ferulic acid in mash was increased by the addition of enzyme preparation hemicellulase, and consequently the content of 4-VG in distillate was also increased. The content of 4-VG in distillate increased more with the additional use of wine yeast, which has the ability to generate 4-VG from ferulic acid.
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