PRODUCTION OF DISTILLED LIQUOR

摘要

PROBLEM TO BE SOLVED: To obtain a distilled liquor containing relatively large amount of vanillin and having rich flavor by carrying out fermentation of an alcohol with a specific new yeast for brewing. SOLUTION: Saccharpomyces cerevisiae TSH-1(FERM P-15422) is inoculated into a culture medium for alcohol fermentation to carry out alcohol fermentation. Thereby, 4-vinylguaiacol concentration in the unrefined lees is improved, The unrefined lees are distilled under reduced pressure to provide the objective distilled liquor spirits such as Japanese white distilled liquor, whisky or brandy containing relatively large amount of vanillin.