To examine the possibility of controlling the flavor of sake by enzyme addi
tion, the effects of ten kinds of commercially available lipases on flavor
production during sake moromi fermentation were investigated. The results s
howed that lipase addition tended to increase the ethylcaproate content and
decrease the isoamylacetate content. Among the lipases examined, Lipase PS
had the most marked effect, and this lipase was selected for more detailed
investigation. Six runs of sake moromi fermentation were carried out with
varying amounts of Lipase PS. The results were as follows. The isoamylaceta
te content drastically decreased in all runs, while the ethylcaproate conte
nt increased with increasing lipase addition. Apart from isoamylacetate and
ethylcaproate, other parameters were not affected. When lipase purified fr
om Lipase PS was supplied during sake moromi fermentation, similar results
to the above were obtained. No significant effects was observed when deacti
vated lipase was added. Since purified lipase degraded both isoamylacetate
and ethylcaproate in an in vitro experiment, the increase in ethylcaproate
resulting from lipase addition appears to be a characteristic unique to sak
e moromi fermentation.