Digestive enzyme preparations for high-temperature damaged rice in sake

Tatsuya YAMAKAWA; Hiroyuki TAKAYAMA; Shusaku TADA; Hideyuki YAMASHITA; Kenji OZEKI

doi:10.6013/jbrewsocjapan.118.710

January 1, 2023JOURNAL OF THE BREWING SOCIETY OF JAPANOpen Access

Digestive enzyme preparations for high-temperature damaged rice in sake

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Key Points

Alcohol yield increased by 16% with the addition of specific enzyme preparations.
Enzyme combination of Glucanase SBG and Amano SD at a ratio of 1:2 effectively reduced yeast sediment weight by 25%.
Observational analysis using high-temperature damaged rice for ginjo sake production enhanced enzymatic activity.
No changes were noted in sake flavor or aroma compared to batches without enzyme preparations.

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Implication

Analysis demonstrates alcohol yield increase in sake made from high-temperature damaged rice using enzyme preparations, suggesting improved efficiency.

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YAMAKAWA et al. (2023) studied this question.

synapsesocial.com/papers/69a75addc6e9836116a213f1 https://doi.org/10.6013/jbrewsocjapan.118.710

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Digestive enzyme preparations for high-temperature damaged rice in sake

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Digestive enzyme preparations for high-temperature damaged rice in sake

Key Points

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