NIBRFGC000500300 SACCHAROMYCES CEREVISIAE STRAIN NIBRFGC000500300 FOR SWEET-TYPT RICE WINE AND PROCESS FOR PREPARING METHOD OF SWEET-TYPT RICE WINE USING SAME

The present invention provides a new strain of Saccharomyces cerevisiae NIBRFGC000500300 (accession number KACC 83056BP) for the preparation of sweet-type rice wine. The new strain of Saccharomyces cerevisiae NIBRFGC000500300 (accession number KACC 83056BP) of the present invention can prepare sweet...

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Hauptverfasser:	SOONOK KIM, JANG YOUNGJIN, CHEON SEOK PARK, MOON JUNWOONG, PARK CHANGGEE, CHO HOCHEOL, CHANGMU KIM, JIN SOOYOUNG, JAE SHIN KANG, CHORONG AHN, PARK GILWOO
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention provides a new strain of Saccharomyces cerevisiae NIBRFGC000500300 (accession number KACC 83056BP) for the preparation of sweet-type rice wine. The new strain of Saccharomyces cerevisiae NIBRFGC000500300 (accession number KACC 83056BP) of the present invention can prepare sweet-type rice wine with the final ethyl alcoholicity of 12.0 to 17.0 % (v/v) of suldeot, has high cohesiveness, and produces a high content of aroma components, to be usefully used in preparing high-quality rice wine with improved organoleptic properties. 본 발명은 스위트 타입의 약주 제조용 사카로마이세스 세레비지애 신균주 NIBRFGC000500300(기탁번호 KACC 83056BP)을 제공한다. 본 발명의 사카로마이세스 세레비지애 신균주 NIBRFGC000500300(기탁번호 KACC 83056BP)는 발효가 완료된 술덧의 최종 에틸알코올 도수가 12.0%(v/v) 내지 17.0%(v/v)인 스위트 타입의 약주를 제조할 수 있고, 응집성이 높으며, 향기 성분을 고함량으로 생성시키는 장점이 있어 관능성이 개선된 고품질의 약주 제조에 유용하게 이용될 수 있다.