Abstract
The formation of urea was examined during bench scale fermentations of moromi mashes made with rice koji or enzyme preparations at fermentation temperature of 9, 12, 15 and 18°C. Comparisons were made on moromi mashes made with rice koji or enzyme preparations, in which enzyme activities were adjusted to the same levels. The fermentation was faster in mashes made with rice koji than the others. But urea formation was faster in mashes made with enzyme preparations than the ones with rice koji, and urea content in resulted sake from the former mashes was 1.5-2 times as high as that from the latter mashes. The urea formation was faster in moromi mashes fermented at higher temperature than in those fermented at lower temperature. However, the matured moromi mash and the resulted sake showed the same level of urea content in final. Moromi mashes and resulted sake fermented at higher temperature showed higher levels of acidity, amino acid contents, and ultravioletabsorbing materials.
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