NOVEL AROMATIC YEAST STRAINS

摘要

Novel yeasts having a high isoamyl acetate and/or ethyl caproate productivity and a process for producing alcoholic drinks or foods having rich ginjo-flavors with the use of the yeasts. Novel aromatic yeast strains having been bred by hybridizing haploids of yeasts which belong to the genus Saccharomyces and have the same origin with each other and having a high ethyl caproate and/or isoamyl acetate productivity. The use of these yeasts makes it possible to produce sake, shochu, wine, beer, whisky, flavoring liquids, bread, etc.