@article{oai:u-ryukyu.repo.nii.ac.jp:02006683,
 author = {森, 巌 and Mori, Iwao},
 issue = {3},
 journal = {琉球大学文理学部紀要 理学篇},
 note = {Annual molasses production in Okinawa since 1954 ranges between 2,512,780,8 and 3,249,148.0kg. Less than half of each annual production has been exported during years 1956 and 1957. Most of the unexported molasses is wasted. only a little being utilized as food for domestic animals and raw materials for production of Awamori, a local alcoholic drink. The authors made a study on producing rum from molasses and obtained the following conclusions. \n1) Molasses. diluted to a brix of 21 to 28. 1% was found to be satisfactory for fermentation, although a brix of 23.22% was found to be best.\n2) Molasses yeast grows best when cultured in malt extracts of brix 15% and pH of 4.09. \n3) According to Taira,optimum hydrogen ion concentration for alcohol fermentation ranged between pH3.5 and pH6.O.Our experiments,however,show that changes in hydrogen ion concentration within this range do not affect the amount of alcohol fermented. \n4) According to Nakazawa and others, optimum temperature for yeast growth ranges from 30 to 33 degrees C. Our best result were obtained  at temperatures of 30 and 31 degrees C. \n5) Nitrogen has been known to be one of the accelerating factors of alcohol fermentation.It is suggested had the use of some nitrogen source (Ammonium phosphate, Ammonium Sulphate,or the like) may produce more alcohol. \n6) The quality of rum produced is comparatively good. It contains fusel oil (iso-amyl-alcohol) in amounts up to approximately O. 15 0.20%. This amount can be decreased by lowering the temperature during the distillation process. In this research,the distillation process temperature was kept at 95 degrees C., 紀要論文},
 pages = {13--22},
 title = {沖縄産廃糖蜜を原料とする蒸留酒の研究}
}