Factor analysis of the fermentation process in barley shochu production

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 fermentation 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 mycelial growth. © 2006 The Institute of Brewing & Distilling.