학술논문
Sake Brewing by Mixed Culture Using Gifu University Yeast Strain GY115-a3 and Gifu Prefecture Yeast Strain NFG / 岐阜大酵母GY115-a3株と岐阜県G酵母NFG株を用いた混合発酵による清酒醸造
Document Type
Journal Article
Author
Source
美味技術学会誌 / Journal of the Japanese Society of Taste Technology. 2022, 21(1):27
Subject
Language
Japanese
ISSN
2186-7224
2186-7232
2186-7232
Abstract
In this study, we aimed to show the possibility of sake brewing by mixed culture using Gifu University yeast strain GY115-a3 and Gifu Prefecture yeast strain NFG. A large-scale sake fermentation by mixed culture using strains GY115-a3 and NFG produced a unique type of sake that possessed a light and dry taste (values for alcohol, sake meter, and acidity of 16.7%, -3.7, and 1.82, respectively), and a similar malic acid/succinic acid (MA/SA) value (0.46) and content of ginjo-ka as a case of single culture using strain GY115-a3 and strain NFG, respectively. These results indicate that sake brewing by mixed culture of sake yeast strains together with strain GY115-a3 is useful for making a unique type of sake with flavor and taste produced by strain GY115-a3.