STUDY ON THE CONTROL OF SHOCHU FLAVOR .1. CONTROL OF FLAVOR FORMATIONBY CHANGING THE TIME OF KOJI CULTURE DURING ALL-KOJI SHOCHU FERMENTATION

The cultivation time of koji (Aspergillus kawachii) had a significant influence on the formation of higher alcohols and esters by yeast (Sac charomyces cerevisiae) in all-koji fermentation. The use of 25-hours-c ultivation rice-koji (25 h-koji) for alcoholic fermentation produced t he highest contents of aromatic esters in shochu. The ethanol yield of the fermentation was almost the same as that using 43 h-koji, which i s the conventional cultivation time. The 25 h all-koji system produced larger amounts of higher alcohols and esters than the system using 43 h-koji with steamed rice, which is the conventional one.