JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 104, Issue 1
Displaying 1-9 of 9 articles from this issue
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  • Relation between properties of raw sweetpotato material and characteristic flavor compounds of Imo–shochu
    Takumi KAMIWATARI, Tomoko SETOGUCHI, Jiro KANDA, Masaru YOSHINAGA, Shi ...
    2009 Volume 104 Issue 1 Pages 49-56
    Published: 2009
    Released on J-STAGE: January 18, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.49
    JOURNAL FREE ACCESS
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    The relation among β–Carotene, Anthocyanin, and the characteristic flavor of Imo–shochu was studied. The larger the content of β–Carotene of sweetpotato, the higher the concentration of β–Ionone in Imo–shochu. However, no clear correlation was observed between the content of β–Carotene and the concentration of β–Damascenone. A strong proportional correlation was observed between the Anthocyanin content and Diacetyl concentration. We discovered the sweetpotato cultivar of Daichino–yume which can produce shochu with Linalool for a characteristic flavor and citrus flavor. The product of cultivar Hama–komachi has the highest concentration of β–Damascenone, β–Ionone, and Linalool and has an attractive flavor.
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  • Identification and flavor productivity of flavor–producing wild yeasts isolated from various fruits.
    Yoshihiro MATSUTA, Atsuko UEKI, Katsuji UEKI
    2009 Volume 104 Issue 1 Pages 57-74
    Published: 2009
    Released on J-STAGE: January 18, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.104.57
    JOURNAL FREE ACCESS
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    Thirty–eight strains of flavor–producing wild yeasts were enriched and isolated from various fruits, i. e., cherries, pears, apples, wild grapes and akebias, and the phylogenetic affiliation was determined according to the comparative analysis of rRNA gene sequences. Combination of the enrichment culture at acidic pH in the presence of ethanol and PCR–TGGE analysis of 18 SrRNA gene V 3 region allowed the efficient isolation of Saccharomyces cerevisiae, and a total of thirteen strains of S. cerevisiae were isolated from pears and apples. Twenty five strains of flavor–producing yeasts other than S. cerevisiae were also isolated, and these strains were affiliated with nine species including S. bayanus, S. paradoxus, and Hanseniaspora uvarum. The sugar fermentation tests and/or carbon source assimilation tests indicated that almost all the strains exhibited physiological characteristics accorded with those described in The Yeast(1998). Production of isoamyl alcohol, isobutyl alcohol and their esters by these strains was examined. By the principal component analysis, it was demonstrated that the trait of higher alcoholic productivity was correlated with the fruit of origin.
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