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Sutitability for kokuto-shochu brewing of strain 5-15 belonging to Genus Saccharomyces was investigated.Strain 5-15 had been selected in the kokuto (noncentrifugai cane sugar produced in southwest islands,Japan) enrichment culture method and foung to grow on the medium containing 40% sugar.Kokuto-shochu was made in both a laboratory-scale and a factory-scale brewing experiments in comparison with 4 shochu yeasts.Aroma components in the kokutoshochu were determined by using a gas chromatography equipped with a frame ionization detrector and a capillary column.Aroma quality of the kokuto-shochu made in the two scales of the brewing experiments showed similar patterns.In the factory-scale brewing experiment, kokuto-shochu brewed by using strain 5-15 contained 5.1 ppm n-butyl alcohol,92.4 ppm isobutyl alcohol,350 ppm isoamyl alcohol and 3.2 ppm isoamyl acetate,giving high isoamyl alcohol/ isobytyl alcohol (A/B) ratios,whereas that brewed by using strain kagoshima-ken did 0.8 ppm, 135.6 ppm,266.8 ppm and 1.1 ppm,respectively.Ethanol concentration of kokuto-shochu by strain 5-15 was higher than that by strain kagoshima-ken.Aroma quality was also examined on the synthetic media containing 3 different nitrogen sources.Comparing with strain K-7 of sake yeast and strain Aw-1 of awamori yeast,strain 5-15 showed the lowest productivity of isobutyl alcohol in the medium containing (NH4)2504 or peptone,especially at 25-30C.To improve aroma quality and ethanol productivity,strain 5-15 is considered to be suitable for kokutoshoclut brewing.

nihon jozo kyokaishi/nippon jōzō kyōkaishi

Aroma Quality of Kokuto-shochu Made in Factory-scale Shuchu Brewing Experiments Character of the 5-15 Strain Isolated from Kokuto Enrichment Culture Method (Part 3)