On the Aroma Produced by Yeasts (Part II) On the Ability of Ester Formation by Hansenula sp.

Abstract

In the previous report Hansenula sp. was proved to be an excellent producer for ethyl acetate, but it was a poor former for other acetates of higher alcohols in the fermentation of sugar solution.
We have now examined the ester formation in 5% ethanol solutions containing 0.2% amyl alcohol, and obtained much ethyl acetate, acetaldehyde and acetic acid, but only traces of amyl acetate, ethyl valerate and amyl valerate. Thus Hansenula was found not to be a useful yeast as an aroma producer for sake making, even when it is propagated.