PREDICTION OF BAUME AND ALCOHOL CONCENTRATION IN SAKE MOROMI FERMENTATION USING THE CONCEPT OF INTEGRATED FERMENTATION TEMPERATURE

A prediction method for the sake moromi fermentation process using the concept of ''integrated fermentation temperature'' was investigated. Analysis of the 70 process data items using the model revealed that no t only could the alcohol concentration and Baume values be predicted i n a short period, but also these state variables could be evaluated ev en over a long fermentation period. Although the method was inadequate for deciding the fermentation temperature control variables directly, it was able to determine the integrated fermentation temperature that would yield target alcohol concentration and Baume values. The result s of sake brewing tests clearly proved the effectiveness of the model.