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PRODUCTION OF SHOCHU ON A COMMERCIAL SCALE FROM POST‐DISTILLATION SLURRY BY A NEWLY DEVELOPED RECYCLING PROCESS
Author(s) -
Kida K.,
Nakagawa M.,
Nishisako H.,
Morimura S.
Publication year - 1998
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1998.tb00999.x
Subject(s) - slurry , distillation , food science , pulp and paper industry , viscosity , yield (engineering) , chemistry , fermentation , mathematics , ethanol , environmental science , materials science , chromatography , metallurgy , organic chemistry , engineering , environmental engineering , composite material
During commercial scale fermentation for the production of rice shochu using post‐distillation slurry in place of the first‐stage mash, it was difficult to stir the mash from the first to the third day because of the high viscosity of the mash. Shochu was therefore fermented with a two‐step addition of cooked rice, adding rice on the first and third days, to reduce the viscosity of mash during the first few days. Even though the ethanol concentration of the mash after 9 d was 17.2 v/v% and was a little lower than that obtained in laboratory scale tests, the yield of pure ethanol was 473 ml kg −1 of rice and this value was higher than the average value (450 ml kg −1 ) when shochu is made in the standard manner on a commercial scale. The shochu produced on a commercial scale by the newly developed recycling process was very mild and smooth, and received high scores in sensory tests.