Table 1 Schedule of mashing by fermenting agents
From: Quality characteristics of distilled alcohols prepared with different fermenting agents
Classify | A | B | C | D | |
|---|---|---|---|---|---|
Propagation (2 ~ 3 days) | Rice | 0.3 kg | 0.3 kg | 0.3 kg | |
Rice koji | 0.3 kg | – | – | – | |
Traditional nuruk | – | 30 g | – | – | |
Improved nuruk | – | – | 6 g | – | |
Uncooked rice fermenting nuruk | – | – | – | 6 g | |
Lactic acid | 3.5 mL | 3.5 mL | 3.5 mL | 3.5 mL | |
Distillation yeast | 6 g | 6 g | 6 g | 6 g | |
Water | 0.45 L | 0.45 L | 0.45 L | 0.45 L | |
1st fermentation (4 days) | Rice | – | 2.7 kg | 2.7 kg | 2.7 kg |
Rice koji | 2.7 kg | – | – | – | |
Traditional nuruk | – | 270 g | – | – | |
Improved nuruk | – | – | 54 g | – | |
Uncooked rice fermenting nuruk | – | – | – | 54 g | |
Water | 4 L | 4 L | 4 L | 4 L | |
2nd fermentation (12 days) | Rice | 7 kg | 7 kg | 7 kg | 7 kg |
Rice koji | 100 g | – | – | – | |
Traditional nuruk | – | 10 g | – | – | |
Improved nuruk | – | – | 2 g | – | |
Uncooked rice fermenting nuruk | – | – | – | 2 g | |
Water | 11.2 L | 11.2 L | 11.2 L | 11.2 L | |
Period of fermentation | 18 days | ||||
Fermentation temperature | 25 °C | ||||