Factor Analysis of the Fermentation Process in Barley Shochu Production
A. Iwami1,2, Y. Kajiwara1, H. Takashita1, N. Okazaki1 and T. Omori1
1 Sanwa Shurui Co. Ltd., 2231-1 Yamamoto, Usa-Oita 879-0495, Japan.
2 Corresponding author. E-mail: iwami-a@kokuzo.co.jp
J. Inst. Brew. 112(1), 50–56, 2006 | VIEW ARTICLE
ABSTRACT
It was shown that the components of pearled barley, i.e., the enzyme activity of barley koji and amino acid content of koji, were factors affecting final mash components in the fermenta-tion process. The enzyme activities and content of inorganic components of the pearled barley affected alcohol concentration, density of mash and the main aromatic components. In addition, the growth of koji-mould on barley was affected by the nitrogen, phosphorus and potassium content in the pearled barley. The enzyme activities in barley-koji increased in proportion to myce-lial growth.
Key words:
Aroma, barley koji, barley Shochu, fermentation, pearled barley.
Publication no. G-2006-0403-412 ©2006 The Institute & Guild of Brewing