Using the two-stage fermentation technique in the Japanese Shochu production process

Abstract

To introduce and apply technology in the processing and production of alcohols, and improve the quality of alcohol products aiming toward the sustainable development of the beverage business, this review explains the Japanese shochu production from rice and sweet potato using microbial Aspergillus and Saccharomyces. In this technique, Aspergillus spp. plays an important role in the saccharification of starches to produce sugars while S. cerevisiae simultaneously ferments these sugars to ethanol. During this process, numerous volatile aromatic compounds also are produced, resulting in the distinct taste of final shochu products. Besides, this review also presents a discussion on the scenarios of initial material, fermentation, and distillation that affect the final yield of the Shochu production process.