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Title page for etd-0130113-180158


URN etd-0130113-180158 Statistics This thesis had been viewed 1718 times. Download 0 times.
Author TA-YU PENG
Author's Email Address No Public.
Department Bioengineering
Year 2012 Semester 1
Degree Master Type of Document Master's Thesis
Language zh-TW.Big5 Chinese Page Count 78
Title Feasibility Study of Sake Brewing on a Small Scale
Keyword
  • Sake Brewing on a Small Scale
  • Sake Brewing on a Small Scale
  • Abstract Sake is made following the craft of the Chinese Shaoxing wine,using rice as the major raw material. The brewing craft of sake was modified to accomodate the cold winter and light taste of Japanese cuisine in the early days; they developed pure culture technology to make koji rice and yeaster starter (shubo). In recent years, the raw material of sake gradually became highly polished rice because of the maturation of milled rice machinery. Eventually sake represents light yellow color and delicately fruity, which is the distinctive brewing wine. This study is to investigate the feasibility of home-brewed sake.
       In this work, we used 80% polished of organic rice as raw material, and brew the sake under the outdoor temperature at 12 ~ 16°C in wintertime and the temperature at 4 ~ 6°C in household refrigerator respectively. The fermentation morphology of broth of sake, fermentation completion time, the appearance of the finished production and the drinking taste are discussed. We found that the foamy state of broth of sake made from the temperature of 4 ~ 6°C is more consistent with the morphology of fermentating sake. The completion of fermentation took about 22 days after the fourth feeding of rice. The appearance of the product is relatively colorless and the drinking taste is more consistent with the general requirement of sake, which was low acidity and sweetness. Nevertheless, the foaming state of broth of sake made at the temperature of 12 ~ 16°C is not so significant, and the grain of rice is more complete. The completion of the fermentation took about 5 to 7 days after the fourth feeding of rice, and the broth of sake showed the fermentation had been completed. The appearance of product was relatively yellow and the drinking taste presents higher acidity.
       This work demonstrates that when brewing the small amount of sake, the quality of sake is better to brew in the household refrigerator than that brew in the 12 ~ 16°C environment.
    Advisor Committee
  • Kow-Jen Duan - advisor
  • Files indicate in-campus access at 5 years and off-campus not accessible
    Date of Defense 2013-01-30 Date of Submission 2013-01-31


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