The Science
Primary Reaction
Saccharification
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Key Variables
Temperature (15-20°C)pH (4.5-5.5)Water activity (0.95-0.98)Koji cultivation time (48-72 hours)Fermentation time (24-48 hours)
Common Mistakes
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Open all →Free Sample
You're reading one of techniques available free. Full library with Gastronome.
Excessive acetic acid formation
Cause: Over-oxidation by Acetobacter
Fix: Reduce headspace, maintain anaerobic conditions
Unbalanced sweetness
Cause: Incomplete starch conversion
Fix: Extend koji cultivation time (72+ hours)