Comparison of the Brewing Properties of Beer Yeasts and Other Yeasts Used in Alcohol Beverage Production

Abstract

The authors compared a variety of yeasts used in alcohol beverage production from the standpoint of beer brewing. Firstly, fementability and assimilation tests for sole carbon source and flocculation tests were carried out. Galactose and maltose were fermented and assimilated well, with the exception of sake yeasts. Maltotriose was fermented and assimilated well by beer yeasts and certain of wine yeasts. Beer yeasts flocculated better than the other yeasts. Fermentation tests using wort were then carried out in flasks and fermentation tubes. Not only beer yeasts, but also wine yeasts fermented wort well. Finally, fermentation tests using our pilot plant with a capacity of 100 liters were carried out with the wine yeast and sake yeast which had shown good fermentability in the previous tests. The time required for main fermentation by these yeasts was longer than that required by beer yeast. Wine yeast (Kyokai No.1) produced a phenolic note and high acidity. Sake yeast (Kyokai No.14) produced a significantly estery flavor. It was also found that ferulic acid was transformed to 4-vinyl guaiacol by wine yeasts, like the weizen yeasts, and that sake yeasts produced more isoamyl acetate than the other yeasts.