211 An Ethanol-tolerant Strain Saccharomyces cerevisiae SE211 and The Process For Manufacturing Rice Wine Using This Strain

摘要

PURPOSE: Provided are an ethanol-tolerant strain, Saccharomyces cerevisiae SE211 and a process for manufacturing rice wine using the strain which has ethanol resistance and consequently increases fermentation efficiency, as well as has thermostability and oxidation resistance, thereby reducing time and cost for manufacturing rice wine. CONSTITUTION: A process for manufacturing rice wine using Saccharomyces cerevisiae SE211 comprises the steps of: adding enzymes to rice to saccharification of dextrose to monosaccharide; adding zeolite to the saccharified solution; and fermenting the saccharified solution.