釀造の諸條件と前年度試釀酒の火持性について

Abstract

Three different kinds of sake were brewed by using the same tane koji (seeds of Aspergilli) consisting of a mixture of equal amount of the two kinds of Aspergilli strains C and D used inthe sake brewed in the previous year, with the moto (yeast culture) prepared by (1) the quick method with the addition of lactic acid, (2) the saccharification method at a higher temperature (55-58°C.), and (3) the “yamahai” method at a lower temperature without lactic acid. Thus thequalities of sake were compared according to the brewing conditions with the same tane koji. They were different not only by the brewing conditions, but also by the properties of Aspergilli. It seemed that particularly the aroma and the durabilities in storage of sake were more influenced by the Aspergilli.Most of the strains of Aspergilli isolated from the de-koji (koji made from the cultivation of mixture of two kinds of Aspergilli strains C and D) were different from the original strains C and D. Evident degeneration took place in these new strains such as decrease in the productive power of acids, kojic acid, pigments, and the aroma and the reduction of vesicles. Particularly the properties of the new strains were rather similar to those of the strain D and it seemed that also the three kinds of sake were commonly alike to the sake brewed with the strain D in the previousyear.