On the Aroma Produced by Yeasts

Part I. The Comparison of Aroma-compounds Produced by Various Yeasts

Abstract

It is well known that the flavor of various alcoholic beverages is largely influenced by yeasts used in the fermentation.
In saké-making, the yeasts producing strong comfortable aroma were hitherto selected, and the yeasts, Kyokai No.1-No.8 (sold by Nippon jozo kyokai-The Society of Brewing, Japan), were developed.
It is now commonly said that the yeast of Kyokai No.7 is the most eminent in aroma-producing character and actually almost 90% of saké is made by this yeast. However, there isno clear evidence on the superioriiy of this strain.
Thus the kiuds of aroma components and their quantities produced by various yeasts were studied and compared in the experiments reported here.