JY231 SACCHAROMYCES CEREVISIAE JY231 STRAIN WITH HIGH PRODUCTIVITY OF FLAVOR COMPONENTS AND PROCESS FOR PREPARING ALCOHOLIC LIQUORS USING SAME

摘要

The present invention relates to a Saccharomyces cerevisiae JY231 yeast and a manufacturing method of alcoholic liquors using the same. The yeast exhibits the resistance to TFL, PFP and cerulenin, and produces high concentrations of isoamyl acetate, 2-penethyl acetate, and ethyl caproate, known as main flavor components of alcoholic liquors, thereby manufacturing the alcoholic liquors with excellent flavor by using the same.