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上槽中における製成酒の香気成分および遊離脂肪酸の挙動

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佐瀬式および薮田式でのカプロン酸エチル高生産性酵母を使用した吟醸醪の上槽時の圧力増加に伴う，製成酒の香気成分と遊離脂肪酸の挙動を調査した。佐瀬式および薮田式では，上槽圧力の増加に伴い，香気成分は減少し，遊離脂肪酸は増加する傾向にあり，特に佐瀬式の「責め」部分の製成酒の酢酸イソアミルおよびカプロン酸エチルの減少が顕著であった。これらの結果から，上槽圧力が高い区分の製成酒は，上槽初期に得られる製成酒の香気バランスをそのまま維持することは難しいことが示唆された。


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