| 摘要 |
The present invention relates to the yeast Saccharomyces cerevisiae for brewing an alcoholic beverage and for enhancing a flavor, and to a fermented alcoholic beverage manufactured by using the same. Provided are Saccharomyces cerevisiae HY2012 (RYRR) (accession number: KCCM11547P) and Saccharomyces cerevisiae HY2013(YY5) (accession number: KCCM11548P). According to the present invention, the fermented alcoholic beverage manufactured with a steaming and fermenting method by using novel separated yeast Saccharomyces cerevisiae HY2012(RYRR) (accession number: KCCM11547P) for brewing an alcoholic beverage, which has properties in mass production of flavoring ingredients, can be brewed. In addition, the fermented alcoholic beverage manufactured with a non-steaming and fermenting method by using novel separated yeast Saccharomyces cerevisiae HY2013(YY5) (accession number: KCCM11548P) for brewing an alcoholic beverage, which has properties in mass production of flavoring ingredients, and the yeast, can be brewed. |
