NEW SACCHAROMYCES CEREVISIAE AND USE THEREOF

摘要

PURPOSE:To obtain the yeast capable of producing SAKE (Japanese rice wine) having organoleptically prominent characteristics such as the possession of an aroma entirely different in elegance from that of conventional SAKE in an aroma which is perceived in keeping the SAKE in the mouth and has not hitherto been strongly felt so much in the conventional SAKE and provide a method for screening the yeast. CONSTITUTION:This yeast belongs to Saccharomyces cerevisiae and is capable of manifesting the sensitivity to a culture medium containing 2mM/l caproic acid. This method for screening the yeast from yeasts belonging to the genus Saccharomyces is to select the yeast capable of manifesting the sensitivity to the culture medium containing 2mM/l caproic acid by using a culture medium containing 2 to 5mM/l caproic acid. Furthermore, the method for producing SAKE is to use the yeast.