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The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus >
No.19 (1972/12) >

 
Title :泡盛醪醗酵経過中の一般化学成分の変化について(農芸化学科)
Title alternative :Studies on quantitative changes of composition in fermentation period of Awamori moromi (Department of Agricultural Chemistry)
Authors :宮里, 興信
大城, 清
Authors alternative :Miyazato, Koshin
Osiro, Kiyoshi
Issue Date :1-Dec-1972
Abstract :1.泡盛酒造所の醗酵醪中より経時的に試料を採取し, 一般化学成分について分析をおこなった。2.酸度および酵母の生菌数は仕込後30時間目に最高を示した。3.pHは酸度の増加にともなって4.5から3.5に低下した。4.アルコールの生産は仕込後30時間目頃までは急激に増加し96時間目頃までにほとんど終了した。5.直接還元糖量は仕込後6時間目頃に最高を示し, 30時間目頃アルコールの生産にともなって減少した。その後アルコールの生産に並行して増加し, 48時間目後は漸次減少する経過を示した。
A few chemical constituents of moromi (mash) produced during awamori brewing were analyzed, and the results obtained were as follows : The maximum number of intact cells of yeast and acidity were observed after the fermentation was carried out for 30 hours. The pH value decreased from 4.5 to 3.5 with increaeing the acidity. The production of alcohol increased rapidly in the progress of the fermentation for 30 hours, and almost finished after the fermentation for 90 hours. After the fermentation for 6 hours, the highest content of reduciug sugar was observed. The content decreased with the production of alcohol.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/4463
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.19 p.291 -297
Appears in Collections:No.19 (1972/12)

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