PRODUCTION OF ALCOHOLIC BEVERAGE OR THE LIKE

PURPOSE:To obtain an alcoholic beverage rich in aroma by using a specific mutant yeast. CONSTITUTION:Various yeast, such as yeast for SAKE (Japanese rice wine), yeast for 'SHOCHU' (low-class distilled spirit with a high content of alcohol), beer yeast or whisky yeast, are subjected to muta...

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Bibliographische Detailangaben
Hauptverfasser: KOGANEMARU KAZUYOSHI, SARUNO RINJIRO
Format: Patent
Sprache:eng
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Beschreibung
Zusammenfassung:PURPOSE:To obtain an alcoholic beverage rich in aroma by using a specific mutant yeast. CONSTITUTION:Various yeast, such as yeast for SAKE (Japanese rice wine), yeast for 'SHOCHU' (low-class distilled spirit with a high content of alcohol), beer yeast or whisky yeast, are subjected to mutation treatment, inoculated into a solid culture medium (e.g. YNB agar culture medium) containing monofluorophenylalanine and isoleucine hydroxamate in an amount of about 0.2mg/ml added thereto and cultured to afford a mutant yeast capable of producing a large amount of aromatic ingredients, such as beta-phenethyl alcohol and beta-phenethyl acetate, by mutation. The aforementioned mutant yeast is then used to produce an alcoholic beverage, etc., according to a conventional method.