PRODUCTION OF DISTILLED LIQUOR

摘要

PROBLEM TO BE SOLVED: To obtain a distilled liquor improved in quality and imparted with aroma by distilling a fermented liquor in the presence of yeast cells. SOLUTION: This distilled liquor of unique type is obtained by distilling a fermented liquor in the presence of yeast cells. For the yeast used for producing the fermented liquor, the above distillation is conducted in the presence of 10<5> -10<10> counts/ml of the yeast cells, while in the case of adding the yeast cultured separately, the distillation is carried out by adding >=5×10<2> counts/ml (pref. 10<5> -10<12> counts/ml) of the yeast cells to the system. When a fermented liquor is distilled in the presence of Trichosporon eriense S-105-4 (FERM BP-1437), a brandy of unique type having apple/peach-like aroma can be obtained.