Title:
新規酵母及びそれを用いた清酒の製造法
Document Type and Number:
Japanese Patent JP4177655
Kind Code:
B2
Abstract:
To provide a yeast used for producing refined sake, producing each aromatic component in good balance without prolonging the number of days of unrefined sake more than necessary and having a high alcohol production rate, and to provide a method for efficiently producing the sake having a good aroma and taste using the yeast.
A saccharomyces cerevisiae 3K8-157A strain (FERM P-19141) having an ability to produce 5-10 ppm of ethyl caproate and a fermenting ability to provide a sake degree (specific gravity of the sake) within the range of +1 to -1 for 30-35 number of days of the unrefined sake (at 10°C maximum unrefined sake temperature) is provided. The method for producing the sake uses the yeast.
COPYRIGHT: (C)2004,JPO&NCIPI
Inventors:
Seie Watanabe
Tachibana Tadanori
Kenmi Nakata
Takanobu Taguchi
Hitoshi Takahashi
Tsuyoshi Ohno
Tachibana Tadanori
Kenmi Nakata
Takanobu Taguchi
Hitoshi Takahashi
Tsuyoshi Ohno
Application Number:
JP2002363285A
Publication Date:
November 05, 2008
Filing Date:
December 16, 2002
Export Citation:
Assignee:
Akita
International Classes:
C12G3/02; C12N1/16
Domestic Patent References:
| JP8173147A | ||||
| JP8023954A | ||||
| JP7203951A |
Other References:
読売新聞(地方版秋田)記事,"「秋田酒こまち」の酒を販売 阿桜酒造の「雪の音」", 2002年6月20日, p. 31
読売新聞(地方版秋田)記事,"「新世紀の酒の国」(24)皆造 つかの間のシーズンオフ", 2002年5月03日, p. 27
読売新聞(地方版秋田)記事,"「新世紀の酒の国」(19)鑑評会 蔵人たちのF1レース", 2002年3月29日, p. 31
秋田県総合食品研究所報告, 2005年5月, vol. 7, p. 38-45
読売新聞(地方版秋田)記事,"「新世紀の酒の国」(24)皆造 つかの間のシーズンオフ", 2002年5月03日, p. 27
読売新聞(地方版秋田)記事,"「新世紀の酒の国」(19)鑑評会 蔵人たちのF1レース", 2002年3月29日, p. 31
秋田県総合食品研究所報告, 2005年5月, vol. 7, p. 38-45
Attorney, Agent or Firm:
Yuya Yano