NEW SAKE YEAST HAVING HIGH PRODUCTIVITY OF MALIC ACID AND METHOD FOR PRODUCING SAKE BY USING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a method for producing a new hydration type low-alcohol Sake (rice wine) and to obtain a new yeast strain for realizing the production method.;SOLUTION: The new yeast strain FERM P-19246 is isolated from a strain obtained by spontaneous mutation in unrefined Sake without carrying out mutation treatment and produces malic acid in a large amount and has low productivity of acetic acid and belongs to Saccharomyces cerevisiae. The method for producing Sake comprises using the yeast strain. As a result, Sake having adequate sweetness and sourness and solving defect of a conventional hydration type and drinkable with juice sensation like wine is obtained.;COPYRIGHT: (C)2005,JPO&NCIPI