On food and cooking the science and lore of the kitchen ( PDFDrive ) 1422

Leuconostocmesenteroides,andothers)that
contributetartandsavorytastesandsome
aroma.Apureyeastcultureisthenaddedand
allowedtomultiply.Becausethismicrobesouredmototakesmorethanamonthto
mature,ithasbeenlargelyreplacedbythe
simpleadditionoforganicacidstothemoto
mash,orbytheadditionofacidsand
concentratedyeastsdirectlytothemain
fermentation.Thesetime-savingmethodstend
toproducelighter,lesscomplexsakes.
BrewingRiceAlcohols

Simultaneous, Stepwise Fermentation
ChineseandJapanesebrewingmethodsdiffer
in important details, but they also share
several important features. The starchdigestingmoldsandalcohol-producingyeasts
are added to the cooked rice gruel together,
and work simultaneously. Unlike the making
of beer, where a liquid is extracted from the


grain and only the liquid is fermented, the
thickgruelofcookedriceisfermentedwhole.
And the rice is introduced gradually into the
fermentation,notallatonce:newportionsof
cookedriceandwaterareaddedtothevatat
intervalsduringthefermentation,whichlasts
from two weeks to several months. All of
these practices apparently contribute to the
yeasts’ ability to continue producing alcohol
to high concentrations. When rice is added

toward the end of fermentation, some sugar
remainsunmetabolizedbytheyeasts,andthe
resultingalcoholissweet.
Chinese Practice: Ordinary Rice and High
Temperatures Traditional Chinese brewing
begins with soaking the mold preparation in
waterforseveraldays,andthenproceedswith
the periodic addition of ordinary cooked rice
overthecourseofaninitialfermentationthat
may last one or two weeks at a temperature
around 85ºF/30ºC. At the end of this phase,