Flavour-enhancing yeast Saccharomyces cerevisiae and brewed alcohol made therewith

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 can be brewed 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. In addition, the fermented alcoholic beverage manufactured with a non-steaming and fermenting method can be brewed 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 by using the yeast.