Effect of the variety of barley and pearling rate on the quality of shochu koji

Abstract

In liquor production, barley koji is used a source of saccharification enzymes, nutrition for yeast multiplication, and to impart flavor to the shochu product. Its role is analogous to that of malt in beer and whisky production. In this report, the influence of barley variety and pearling rate on barley koji characteristics is shown. Four Australian varieties (Stirling, Schooner, Arapiles, Grimmett) and one Japanese variety (Nishinohoshi) were evaluated. Significant differences were observed among barley varieties and pearling rate with respect to the amount of koji mycelia produced, enzyme activity and the amino acid composition of the barley koji. © 2005 The Institute of Brewing & Distilling.