Characteristics of yeasts isolated from plant flowers and their properties on sake [alcoholic beverages] brewing
2008
Kinoshita Komuro, Y.(Tokyo Univ. of Agriculture (Japan)) | Kadokura, T. | Kazuoka, T. | Hosaka, M. | Nakata, H.
The present study conducted physiological examinations and chromosome DNA electrophoresis in order to investigate the characteristics of yeast strains isolated from plant flowers. Small scale sake production experiments were conducted, and analyses of the principal components and aroma constituents produced in the experiment were performed in order to determine characteristics of the flower yeast strains on sake brewing. The results showed that the flower yeast strains were non-froth forming type of sake yeasts. Based on the results of small scale sake production experiments with the flower yeast strains, the 13 strains of flower yeast were classified into an ethyl caproate producing type, an isoamyl acetate producing type and a combination type producing both constituents in good balance. Sake produced with the flower yeast strains had high rates of ethyl caproate, isoamyl acetate and malic acid. Thus, it is assumed that these strains will be able to develop sake that can satisfy a diverse range of consumer preferences.
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