Medium-Dependent Aroma Formation of Various Yeasts

Abstract

Medium-dependent aroma formation of three types of yeast were examined. Sake-, brewer's- andwine-yeasts were inoculated in three media of koji mash, malt wort, and grape must and incubated at 25°C for 7 days. After filtration of the fermented liquor, aroma components in the filtrate were investigated by gas chromatography. When cultured in koji mash, the aroma formation of sake yeast was higher than the other two types of yeast. Similarly, when cultured in malt wort and grape must, the aroma formation of brewer's yeast and wine yeast was highest, respectively.
From these results, it is considered that there is a specific relation between yeast strain and culture medium with regard to aroma formation.