| 摘要 |
<p>PURPOSE:To stably and massively obtain a sake high in the grade of the brewed aroma or having a new brewed aroma by a conventional raw material-charging method, by producing the sake with a new yeast high in an ethyl caproate- producing ability. CONSTITUTION:A sake is produced with a new yeast [e.g. Saccharomyces cerevisiae 13-e (FERM P-13843), Saccharomyces cerevisiae 47c (FERM P-13842)] belonging to the genus Saccharomyces cerevisiae which is sensitive to caproic acid and massively produces the ethyl caproate component. The new yeast is obtained from a variant or a hybridized strain such as Japan Brewery Association No.901 by selecting the Saccharomyces cerevisiae exhibiting sensitivity to the caproic acid.</p> |
