Behaviour of ethyl caproate during the production and distillation of ethyl caproate-rich rice shochu

To increase the popularity of rice shochu, a process was developed to produce ethyl caproate‐rich rice shochu by adding a cultured broth of a caproic acid‐producing bacterial (CAPB) consortium to the fermentation. When the CAPB consortium containing fermented mash was subjected to vacuum distillatio...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 2016-07, Vol.122 (3), p.486-492
Main Authors: Tan, Li, Yuan, Hua-Wei, Wang, Yan-Fang, Chen, Hao, Sun, Zhao-Yong, Tang, Yue-Qin, Kida, Kenji
Format: Article
Language:English
Subjects:
Bacteria
caproic acid
Chinese liquor
Consortia
Distillation
Ethanol
Ethyl alcohol
Ethyl caproate
Fermentation
Saccharomyces cerevisiae
Shochu
Vacuum distillation
Yeasts
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Summary:To increase the popularity of rice shochu, a process was developed to produce ethyl caproate‐rich rice shochu by adding a cultured broth of a caproic acid‐producing bacterial (CAPB) consortium to the fermentation. When the CAPB consortium containing fermented mash was subjected to vacuum distillation, the distillation efficiency of ethyl caproate was up to ~300%, while the distillation efficiencies of the other flavour compounds and ethanol were 100%. Copyright © 2016 The Institute of Brewing & Distilling
ISSN:0046-9750
2050-0416
DOI:10.1002/jib.348