JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 105, Issue 1
Displaying 1-8 of 8 articles from this issue
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  • Selection of yeasts for giving a good sour taste to sake and a sake brewing test
    Akira MATSUDA, Yukinobu YAMADA, Tomotsugu ARITE, Shizuo NAKAMURA, Tosh ...
    2010 Volume 105 Issue 1 Pages 39-48
    Published: 2010
    Released on J-STAGE: January 27, 2012
    DOIhttps://doi.org/10.6013/jbrewsocjapan.105.39
    JOURNAL FREE ACCESS
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    Three different types of yeasts that can produce much malic acid were isolated in order to brew sake with a good sour taste. (1)The yeasts were strain A isolated from cycloheximide-resistant mutants of Kyokai yeast(K1401), strain B from 85kinds of sake mash in Ishikawa Prefecture, and strain C from cell fusants between K-901 and wine yeast(OC-2). (2)In a sake brewing test with a total of 500g of rice, three kinds of sake brewed with three selected yeasts respectively contained 1.5-2times more malic acid compared with one brewed with a control yeast, K-9. (3)In a sake brewing test scaled up using 3kg of rice, the high malic acid productivity of these three yeasts exhibited similar results to those described above without any decrease in ethanol productivity. Strains B and C gave sake a good sour, deep taste and a better evaluation by means of changing the water ratio of 130% to 120% in the mash. (4)Strain A was able to brew sake having a plus value in the sake meter, while strains B and C were able to brew sake having a minus value in this.
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