On the Aroma Produced by Yeasts Part IV.
1971 Volume 66 Issue 3 Pages 251-256
Details
1971 Volume 66 Issue 3 Pages 251-256
1. Sake yeasts were tested and their staining color showes by TTC over-lay method:
Kyokai No.7, No.9, IM and GK: red
SY, KY and MS: pink
MS: faint pink
2. Aroma compounds, especially volatile parts of lower-boiling point of Koji-extract or Sake-mash fermented by yeasts were examined by gas chromatography as in part I of the previous paper.
3. The kind of aroma components were almost the same in all yeasts. Generally culture-yeasts produce more alcohol and higher ratios of amyl alcohol to butyl alcohol. The formation of aroma was steadier and better.
4. SY yeast was found to have special properties of producing a lot of iso -butyl alcohol therefore the A/B ratio was very small (See table 11 and fig.). The application of this species to making whisky of the Scotch type would be interesting.
