| 摘要 |
<p>PROBLEM TO BE SOLVED: To increase the concentration of glycerol in unrefined sake and obtain sake rich in flavor and taste in an increased ratio of isoamyl acetate to isoamyl alcohol, E/A, by conducting alcoholic fermentation with the specific brewing yeast. SOLUTION: The purpose of this invention is accomplished by conducting alcoholic fermentation with Saccharomyces cerevisiae BBR-7(FERM P-16092) which has resistance to tert-butylhydroperoxide and increased capability of producing glycerol in unrefined sake, and is capable of increasing E/A in low- class distilled spirits after distillation. The Saccharomyces cerevisiae BBR-7 assumes in the TTC dyeing test a pink color and a white color (i.e., no coloration) according to the respective carbon sources of glucose andα- methylglucoside, assumes in D.C. dyeing test a white color (i.e., no coloration), and is obtained by mutating low-class distilled spirits yeast BAW.</p> |
