| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a yeast used for producing refined sake, producing each aromatic component in good balance without prolonging the number of days of unrefined sake more than necessary and having a high alcohol production rate, and to provide a method for efficiently producing the sake having a good aroma and taste using the yeast. <P>SOLUTION: A saccharomyces cerevisiae 3K8-157A strain (FERM P-19141) having an ability to produce 5-10 ppm of ethyl caproate and a fermenting ability to provide a sake degree (specific gravity of the sake) within the range of +1 to -1 for 30-35 number of days of the unrefined sake (at 10°C maximum unrefined sake temperature) is provided. The method for producing the sake uses the yeast. <P>COPYRIGHT: (C)2004,JPO&NCIPI</p> |
