/
Asian Spirit Production
Save to my account
Sign up
Report Bug
Asian Spirit Production
Asian Spirit Production
Study
Question
What are the typical base materials used in Asian spirits production?
Answer
Asian spirits are derived from wines or mash prepared from various saccharified cereals and starch base materials such as barley, buckwheat, maize, millet, rice, sorghum, wheat, potatoes, sweet potatoes, and sugary materials like molasses.
Question
What is the general principle of spirits making in Asia from starchy materials?
Answer
The principle involves saccharification using fungal amylase to break down starch into sugars (glucose and maltose), followed by fermentation with yeast converting sugars into alcohol, and then distillation to produce spirits.
Question
What roles do starters play in traditional Asian spirit fermentation?
Answer
Starters contain a mix of mold, yeast, and bacteria that initiate saccharification and fermentation by producing enzymes and yeast necessary to convert starches into sugars and then into alcohol.
Question
What are the main base ingredients traditionally used in Japanese Shochu production?
Answer
Shochu is traditionally made from base ingredients such as sweet potato, barley, rice, buckwheat, and sugar cane.
Question
How does Koji contribute to the production of Shochu?
Answer
Koji is a mold used to saccharify starches in the main ingredients by breaking them down into sugars, which yeast then ferments into alcohol during Shochu production.
Question
What are the two types of distillation methods used in Shochu production, and how do they differ?
Answer
Shochu can be produced by single distillation in a pot still (Utsu-rui or Honkaku), typically from one ingredient, or by multiple distillations in continuous stills (Kou-rui), commonly made from a mixture of ingredients.
Question
Describe the basic steps in Shochu production starting from raw materials.
Answer
Steps include washing and soaking the rice/cereals or selecting and washing tubers, steaming and cooling, Koji cultivation by applying koji spores, mixing with yeast and water to form the primary moromi, adding main ingredients for secondary moromi fermentation, distillation, storage and aging, and finally bottling after dilution with water.
Question
What is the purpose of washing, soaking, steaming, and cooling rice or cereal grains before Koji cultivation?
Answer
These steps prepare the grains by allowing them to absorb water and achieve a texture that is hard on the outside and soft inside, creating optimal conditions for the Koji mold to grow and function effectively.
Question
What enzymes does Koji fungus produce, and why are they important in Shochu production?
Answer
Koji fungus produces amylase and protease enzymes, which break down starch into sugars and proteins into amino acids, respectively, providing fermentable sugars for yeast to convert into alcohol.
Question
What is the optimal temperature range for Koji-fungi growth during cultivation, and why is this control important?
Answer
Koji-fungi are most active around 36°C but cease activity above 45°C; therefore, cultivation is carefully controlled at about 30°C with 50%-80% humidity to ensure proper enzyme production without killing the mold.
Question
What differentiates yellow Koji, black Koji, and Aspergillus oryzae spores used in Shochu making?
Answer
Yellow Koji is sensitive and produces high citric acid for bacterial control with a fruity and light flavor; Black Koji has strong enzyme power and citric acid production with a rich and strong flavor; Aspergillus oryzae also produces high citric acid and is mild and sharp in flavor.
Question
Explain what happens during the primary preparation (primary moromi) in Shochu production.
Answer
Koji is mixed with yeast and water, enabling yeast to ferment glucose produced by Koji enzymes into ethanol and CO2 over about five days, forming the primary moromi mash.
Question
What occurs during the secondary preparation or main mash stage of Shochu fermentation?
Answer
Steamed rice or cereal and water are added to the primary moromi; Koji enzymes convert starch to glucose while yeast converts glucose to ethanol at 25-28°C over 10-14 days, with frequent stirring to maintain optimal fermentation conditions.
Question
Why is citric acid production important during Shochu fermentation?
Answer
Citric acid produced during fermentation protects the mash by preventing bacterial contamination, ensuring a safe and stable fermentation process.
Question
How is the problem of low citric acid production by Aspergillus oryzae addressed during sake production?
Answer
Methods include using lactic acid bacilli or adding brewing-grade lactic acid to produce a highly acidic seed mash, enhancing bacterial control during fermentation.