YEAST FOR BREWING, ITS GROWING METHOD AND PREPARATION OF BREWED LIQUOR USING THE YEAST

PROBLEM TO BE SOLVED: To prepare a brewed liquor by using a brewing yeast capable of producing large amounts of an organic acid imparting refreshing sourness to the brewed liquor and an acetic acid ester useful as a flavor component. SOLUTION: Saccharomyces cerevisiae subjected to chemical, physical...

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Bibliographische Detailangaben
Hauptverfasser:	WAKAI YOSHINORI, KIYOKAWA YOSHIFUMI, YANAGIUCHI TOSHIYASU, NAGANO TOMOKO, FUKUDA KIYOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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