Adaptive control strategies for the mashing process in Saké brewing

Abstract A simulation model of the sake mashing ( moromi process, the main process of sake brewnig, was constructed on the basis of mass transfer and biochemical reactoins in a multi-phase system of solid and liquid. The temperature in the mashing process was controlled using this simulation model and a micro-computer, and fine sake was brewed on an experimental scale. It appeared that the mashing process was divided practically into two phases. It the first phase, the reactions of rice dissolution, glucose production, and ethanol fermentation did not interact with each other, while in the second phase they were limited by the rate of rice dissolution.