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URN etd-0831106-134702 Statistics This thesis had been viewed 2261 times. Download 16 times. Author Mao-Sheng Chien Author's Email Address No Public. Department Bioengineering Year 2005 Semester 2 Degree Master Type of Document Master's Thesis Language English Page Count 92 Title Brewing Japanese Shochu Using local Crops Keyword Yea Brown Sugar Barley Sweet Potato Rice Rice Sweet Potato Barley Brown Sugar Yea Abstract Abstract
Shochu is a tranditional Japanese spirit. The present study employed local agricultural products such as rice, sweet potato (red and yellow), brown sugar, and malt extract to make shochu in small scale. We used Aspergillus oryzae (BCRC 30428) as strain for koji rice and Saccharomyces cerevisiae (BCRC 22292) for Shubo (yeast starter) in our study. The Shubo mixed with steamed raw materials (rice and sweet potato), or brown sugar, malt extract for further fermentation for 2 weeks. The broth was distilled at 1 atmosphere. Distillate was collected for alcohol content above 40 % (v/v) as high alcohol shochu, and 19~40 % (v/v) as low alcohol shocho. The shochu was stored in room temperature for three month. The flavor compounds of shochu were analyzed by gas chromatography.
The flavor compounds of shochu from gas chromatography can be clssified as carboxylic compounds, esters, higher alcohols, and aromatics. The higher alcohol shochu composed the major flavors (13 ~ 83 %). The major flavors are n-propanol, i-butanol, 2-methyl butanol, 3-methyl butanol. Among them, 3-methyl butanol is the most flavor compound. The esters are relatively low in concentration. Ethyl lactate cound be found in all of the shochu samples.
The flavor compounds for high alcohol shochu are better than those for lower alcohol shochu. It is recommended to dilute high alcohol shochu to make low alcohol shochu product.
Advisor Committee Prof. Kow-Jen Duan - advisor
none - co-chair
none - co-chair
Prof. Kow-Jen Duan - co-chair
Files Date of Defense 1996-06-20 Date of Submission 2006-08-31