JPH03112479A - Production of alcoholic beverage or the like - Google Patents
Production of alcoholic beverage or the likeInfo
- Publication number
- JPH03112479A JPH03112479A JP1252563A JP25256389A JPH03112479A JP H03112479 A JPH03112479 A JP H03112479A JP 1252563 A JP1252563 A JP 1252563A JP 25256389 A JP25256389 A JP 25256389A JP H03112479 A JPH03112479 A JP H03112479A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- phenethyl
- mutant
- mutation
- alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 52
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims abstract description 32
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 claims abstract description 27
- 230000035772 mutation Effects 0.000 claims abstract description 8
- VYRYMCNWIVZAGH-QMMMGPOBSA-N (2s)-2-(fluoroamino)-3-phenylpropanoic acid Chemical compound OC(=O)[C@@H](NF)CC1=CC=CC=C1 VYRYMCNWIVZAGH-QMMMGPOBSA-N 0.000 claims abstract description 5
- 229960000310 isoleucine Drugs 0.000 claims description 10
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 10
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 47
- 229920001817 Agar Polymers 0.000 abstract description 6
- 239000008272 agar Substances 0.000 abstract description 6
- 235000015041 whisky Nutrition 0.000 abstract description 6
- 235000020083 shōchū Nutrition 0.000 abstract description 5
- 235000019992 sake Nutrition 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 abstract 2
- GMKATDLSKRGLMZ-WHFBIAKZSA-N (2s,3s)-2-amino-n-hydroxy-3-methylpentanamide Chemical compound CC[C@H](C)[C@H](N)C(=O)NO GMKATDLSKRGLMZ-WHFBIAKZSA-N 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000002609 medium Substances 0.000 description 10
- XWHHYOYVRVGJJY-UHFFFAOYSA-N 4-fluorophenylalanine Chemical compound OC(=O)C(N)CC1=CC=C(F)C=C1 XWHHYOYVRVGJJY-UHFFFAOYSA-N 0.000 description 9
- 150000002993 phenylalanine derivatives Chemical class 0.000 description 8
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 7
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- ZSLZBFCDCINBPY-ZSJPKINUSA-N acetyl-CoA Chemical compound O[C@@H]1[C@H](OP(O)(O)=O)[C@@H](COP(O)(=O)OP(O)(=O)OCC(C)(C)[C@@H](O)C(=O)NCCC(=O)NCCSC(=O)C)O[C@H]1N1C2=NC=NC(N)=C2N=C1 ZSLZBFCDCINBPY-ZSJPKINUSA-N 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 230000006696 biosynthetic metabolic pathway Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- 239000006152 selective media Substances 0.000 description 2
- 239000007218 ym medium Substances 0.000 description 2
- 239000007222 ypd medium Substances 0.000 description 2
- 125000000094 2-phenylethyl group Chemical group [H]C1=C([H])C([H])=C(C([H])=C1[H])C([H])([H])C([H])([H])* 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000010701 ester synthesis reaction Methods 0.000 description 1
- -1 ester β-phenethyl acetate Chemical class 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 150000002519 isoleucine derivatives Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
本発明はアルコール飲料等の製造法に関するものである
。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing alcoholic beverages and the like.
更に詳細には、本発明は、突然変異によってβ−フェネ
チルアルコール゛及び酢酸β−フェネチル等の香気成分
を多量生成するようになった変異酵母を用いて、各種ア
ルコール飲料、食品、更には香料を製造する方法に関す
るものである。More specifically, the present invention uses a mutant yeast that has become capable of producing large amounts of aroma components such as β-phenethyl alcohol and β-phenethyl acetate through mutation to produce various alcoholic beverages, foods, and even fragrances. It relates to a manufacturing method.
−ａに、香りはアルコール飲料や食品の品質を決定する
重要な要素であり、香気エステルである酢酸β−フェネ
チルは果実様又はバラ様の香りであり、きわめて好まし
い香気成分の一つである。この酢酸β−フェネチルは酵
母中のエステル合成酵素の作用により、β−フェネチル
アルシールとアセチルＣｏＡから生成されると言われて
いる。-a, aroma is an important element that determines the quality of alcoholic beverages and foods, and the aroma ester β-phenethyl acetate has a fruit-like or rose-like aroma and is one of the highly preferred aroma components. This β-phenethyl acetate is said to be produced from β-phenethylarcyl and acetyl-CoA by the action of ester synthase in yeast.
又、このエステル合成反応において、酢酸β−フェネチ
ルを多量に生成させるためには、β−フェネチルアルコ
ールが大量に必要である。そして、β−フェネチルアル
コールは酵母がフェニルアラニンを生合成する経路の途
中から生成されるが、フェニルアラニンが蓄積するとこ
のフェニルアラニンによりフェニルアラニン生合成経路
が阻害されるので、β−フェネチルアルコールの合成も
抑えられる。そこで、本発明者らは、フェニルアラニン
がＷｆｌしてもフェニルアラニン生合成経路が阻害を受
けない突然変異株を求めて鋭意研究をしたところ、これ
らの香気成分を多量に生成する変異酵母を取得する方法
を見いだし、更にこの変異酵母を用いて芳香性豊かなア
ルコール飲料を製造する方法を開発したものである。Further, in this ester synthesis reaction, a large amount of β-phenethyl alcohol is required in order to produce a large amount of β-phenethyl acetate. β-Phenethyl alcohol is produced in the middle of the pathway by which yeast biosynthesizes phenylalanine, but when phenylalanine accumulates, this phenylalanine inhibits the phenylalanine biosynthesis pathway, and therefore the synthesis of β-phenethyl alcohol is also suppressed. Therefore, the present inventors conducted extensive research in search of a mutant strain in which the phenylalanine biosynthetic pathway is not inhibited even when phenylalanine is Wfl, and found a method for obtaining a mutant yeast that produces large amounts of these aroma components. They discovered this and developed a method for producing aromatic alcoholic beverages using this mutant yeast.
本発明において、変異酵母を得るには、変異酵母の選択
培地シニ特色を有するものである。即ち、選択培地にモ
ノフルオロフェニルアラニン、または、モノフルオロフ
ェニルアラニ・ン及びイソロイシンヒドロキサメイドを
含有させなければならない。In the present invention, in order to obtain a mutant yeast, a selective medium for the mutant yeast is one that has certain characteristics. That is, the selective medium must contain monofluorophenylalanine or monofluorophenylalanine and isoleucine hydroxamade.
一般に、フェニルアラニンアナログ耐性株を取得するた
めにはフェニルアラニンアナログであれば如何なるもの
でもよいと思われるが、本発明では多くのフェニルアラ
ニンアナログから選択しｐ−フルオロフェニルアラニン
が有効であり、その耐性株のみが、β−フェネチルアル
コール及び酢酸β−フェネチルを多量生成することを見
いだしたのである。Generally, it seems that any phenylalanine analog can be used to obtain a phenylalanine analog-resistant strain, but in the present invention, p-fluorophenylalanine is selected from many phenylalanine analogs and p-fluorophenylalanine is effective, and only that resistant strain can be used. , it was discovered that large amounts of β-phenethyl alcohol and β-phenethyl acetate were produced.
また、イソロイシンナナログ耐性株も同様であるが、イ
ソロイシンヒドロキサメイドが有効であり、このイソロ
イシンヒドロキサメイドをｐ−フルオロフェニルアラニ
ンと併用することにより、その耐性株のみがβ−フェネ
チルアルコール及びＯｒｂβ−フェネチルを多量に生産
する゛ことを見いだしたものである。In addition, the same is true for isoleucine nanolog-resistant strains, but isoleucine hydroxamade is effective, and by using this isoleucine hydroxamade in combination with p-fluorophenylalanine, only the resistant strains can be treated with β-phenethyl alcohol and Orbβ- It was discovered that phenethyl was produced in large quantities.
ｐ−フルオロフェニルアラニン及びイソロイシンヒドロ
キサメイドは固体培地、例えばＹＮＢ寒天培地に０．２
ａ＋ｇ／＠１程度添加しておけば十分である。p-Fluorophenylalanine and isoleucine hydroxamade were added to a solid medium such as YNB agar medium at 0.2
It is sufficient to add about a+g/@1.
変異処理酵母としては、清酒酵母、焼酎酵母、ビール酵
母、ウィスキー酵母、ワイン酵母、パン酵母などいかな
る酵母でも耐性株を得ることかでき る。As the mutation-treated yeast, resistant strains can be obtained from any yeast such as sake yeast, shochu yeast, beer yeast, whiskey yeast, wine yeast, and baker's yeast.
各１１！１ｆｆｉは、ｐ−フルオロフェニルアラニン含
有固体培地、またはｐ−フルオロフェニルアラニン及び
イソロイシンヒドロキサメイド含有固体培地へ添加し、
３０°Ｃ１２〜３日間培養して生じたコロニーを分離し
、これからβ−フェネチルアルコール及び酢酸β−フェ
ネチルを多く生成する酵母を採用すればよい。Each 11!1ffi is added to a solid medium containing p-fluorophenylalanine, or a solid medium containing p-fluorophenylalanine and isoleucine hydroxamade,
Colonies produced by culturing at 30° C. for 12 to 3 days may be isolated, and yeast that produces a large amount of β-phenethyl alcohol and β-phenethyl acetate may be employed.
ここに得られる変異酵母は、清酒酵母、焼酎酵母、ビー
ル酵母、ウィスキー酵母、ワイン酵母、パン酵母などの
いかなる酵母においてもβ−フェネチルアルコール及び
酢酸β−フェネチルをよく生成するようになっているの
で、これ°らを用いて清酒、焼酎、ビール、ウィスキー
、ワイン、パンなどを製造すれば芳香豊かなそれぞれの
製品を得ることができる。The mutant yeast obtained here is capable of producing β-phenethyl alcohol and β-phenethyl acetate well in any yeast such as sake yeast, shochu yeast, beer yeast, whiskey yeast, wine yeast, and baker's yeast. If these products are used to produce sake, shochu, beer, whisky, wine, bread, etc., each product can be produced with a rich aroma.
清°酒、焼酎、ビール、ウィスキー、ワイン、パンなど
の製造は従来一般的に行われている製造法仁従って行う
ことができる。Sake, shochu, beer, whisky, wine, bread, etc. can be produced using conventional manufacturing methods.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
（実施例）
一例１−
日本醸造協会９号酵母ｃ以下９号酵母と略記する）をＹ
ＰＤ培地（酵母エキス１％、ポリペプトン２％、グルコ
ース２％）ｌｏｍｌに植関し、２日間３０℃で培養する
。(Example) Example 1 - Japan Brewing Association No. 9 yeast (hereinafter abbreviated as No. 9 yeast) is Y
Inoculate into PD medium (1% yeast extract, 2% polypeptone, 2% glucose) loml and culture at 30°C for 2 days.
この培養した菌体０．１ｍ＋をｐ−フルオロフェニルア
ラニン及びイソロイシンヒドロキサメイドを含むＹＮＢ
寒天培地（デイフコ製イースト・デイトロジェン・ベー
ス０．６７％、グルコース２％、寒天２％）に塗抹し、
生育した多数のフェニルアラニンアナログ耐性株よりＦ
、ｌ−９−１を得た。この菌株は徽工研にＦＥＲＭ Ｐ
−１１０２０として寄託している。0.1 m+ of the cultured bacterial cells were mixed with YNB containing p-fluorophenylalanine and isoleucine hydroxamade.
Spread on agar medium (Difco Yeast Deitrogen Base 0.67%, glucose 2%, agar 2%),
F from a large number of phenylalanine analog resistant strains grown.
, l-9-1 was obtained. This strain was FERM P
-11020.
Ｙλ（培地（＃母エキス０．３％、麦芽エキス０．３％
。Yλ (medium (# mother extract 0.3%, malt extract 0.3%
.
ポリペプトン０．５％、グルコース５％）に？１株及び
この突然変異Ｉｉ？母を植苗し３０°Ｃで３日間静置培
養したときの香気成分を第１表に示す。この突然変異酵
母は親株よりも香気成分中で１７にβ−フェネチルアル
コール及び酢酸β−フェネチルを多量に生成することが
わかった。Polypeptone 0.5%, glucose 5%)? 1 strain and this mutation Ii? Table 1 shows the aroma components when the mother seedlings were planted and statically cultured at 30°C for 3 days. It was found that this mutant yeast produced larger amounts of β-phenethyl alcohol and β-phenethyl acetate in aroma components than the parent strain.
第１表
（ｐｐｍ）
一例２ 一
実施例１と同様に９号酵母をＹＰＤ培池で培養しｐ−フ
ルオロフェニルアラニンを含むＹＮＢ寒天培地に０．１
ｍｌを塗沫し、生育した多数のフェニルアラニンアナロ
グ耐性株よりＦ−９−１を１！）た。Table 1 (ppm) Example 2 Yeast No. 9 was cultured in a YPD medium in the same manner as in Example 1, and 0.1
1ml of F-9-1 from a large number of phenylalanine analog resistant strains that grew! )Ta.
実施例１と同様にＹＭ培地で静置培養したときの香気成
分を第２表に示す。Table 2 shows the aroma components when statically cultured in YM medium as in Example 1.
この結果、突然変異酵母は親株より香気成分であるイソ
アミルアルコール及びβ−フェネチルアルコールが多量
に生成することがわかった。As a result, it was found that the mutant yeast produced larger amounts of the aroma components, isoamyl alcohol and β-phenethyl alcohol, than the parent strain.
第２表
（ｐｐ徂）
一例３−
清酒を醸造した場合の香気生成能を比較するために、９
号酵母、Ｆ、ｌ−９−１の二種類の酵母で、第３表に示
す仕込配合により清酒を醸造した。Table 2 (pp. 3) Example 3 - In order to compare the aroma production ability when brewing sake, 9
Sake was brewed using two types of yeast, No. Yeast, F and l-9-1, according to the mixing ratio shown in Table 3.
酵母は酵母懸濁液１０ｍ１を水！！１時に°添加し、留
温度を８°Ｃ１もろみ最高温度１５°Ｃで発酵させ、１
５日０に上槽した。For yeast, add 10ml of yeast suspension to water! ! At 1 o'clock, ° was added, and fermentation was carried out at a distillation temperature of 8 °C and a maximum temperature of 15 °C.
The tank was replaced on day 5.
次の第４表に、ここで得られた一般成分並びに香気成分
を示す。The following Table 4 shows the general components and aroma components obtained here.
この結果、清酒の香気成分の中で重要なものの一つとさ
れている酢酸β−フェネチルがｉｔｈの２倍以上生成さ
れており、フェニルアラニンによるフィードバックイン
ヒビジョンが解除されたことを示している。As a result, β-phenethyl acetate, which is considered to be one of the important aroma components of sake, was produced more than twice as much as ith, indicating that the feedback inhibition caused by phenylalanine was released.
第３表
第４表
一例４−
ワイン１４母である０Ｃ−２をＹＰＩ）ｔ＠地１０ｍ１
で培養し、実施例１と同様に、ｐ−フルオロフェニルア
ラニンまたはｐ−フルオロフェニルアラニン及びイソロ
イシンヒドロキサメイドを含むＹＮＢ寒天培地番二〇、
１ｍｌを塗沫し、生育した多数のフェニルアラニンアナ
ログ６を性株よりＦ〜０Ｃ２−１、Ｆ、ｌ−０Ｃ２−８
を
帰た。Table 3 Table 4 Example 4 - Wine 14 mother 0C-2 (YPI) t@ground 10m1
YNB agar medium No. 20 containing p-fluorophenylalanine or p-fluorophenylalanine and isoleucine hydroxamade in the same manner as in Example 1.
Spread 1 ml of the grown phenylalanine analog 6 from sexual strains F~0C2-1, F, l-0C2-8.
I went home.
第５表
（ｐｐｍ）
ＹＭ培地に親株及びこの突然変異酵母を植菌し、３０°
Ｃで３日間静置培養したときの香気成分を第５表に示す
、この結果、この突然変異酵母は親株よりも香気成分の
中で特にβ−フェネチルアルコール及び酢酸β−フェネ
チルを多く生成することがわかった。Table 5 (ppm) Inoculate YM medium with the parent strain and this mutant yeast, and incubate at 30°C.
Table 5 shows the aroma components when statically cultured for 3 days in C. As a result, this mutant yeast produces more β-phenethyl alcohol and β-phenethyl acetate among aroma components than the parent strain. I understand.
一例５−
ウィスキー酵母をＹＰＤ培地１０ｍ１に培養し、実施例
１と同様に、ｐ−フォルオロフェニルアラニンまたはｐ
−フルオロフヱニルアラニン及びイソロイシンヒドロキ
サメイドを含むＹＮＢ寒天培地にＱ、１ｍｌを塗床し、
生育した多数のフェニルアラニンアナログ耐性株よりＦ
−Ｗ−１、Ｆ、Ｔ−Ｗ−１を得た。Example 5 - Whiskey yeast was cultured in 10 ml of YPD medium, and as in Example 1, p-phorolophenylalanine or p-
- Apply 1 ml of Q to a YNB agar medium containing fluorophenylalanine and isoleucine hydroxamade,
F from a large number of phenylalanine analog resistant strains grown.
-W-1, F, and T-W-1 were obtained.
第６表 （ｐｐＨｌ）Ｙ ｌ
ｖ（培地に親株及びこの突然変異酵母を植菌し３０°Ｃ
で３日間静置培養したときの香気成分を第６表に示す。Table 6 (ppHl) Y l
v (Inoculate the parent strain and this mutant yeast into the medium and incubate at 30°C.
Table 6 shows the aroma components when statically cultured for 3 days.
この結果、この突然変異酵母は親株よりも香気成分の中
で特にβ−フェネチルアルコールを多く生成することが
わかった。As a result, it was found that this mutant yeast produced more β-phenethyl alcohol among aroma components than the parent strain.
Claims (3)
酢酸β−フェネチル等の香気成分を多量生成する変異酵
母を使用することを特徴とするアルコール飲料等の製造
法。(1) A method for producing alcoholic beverages, etc., characterized by using a mutant yeast that produces large amounts of aroma components such as β-phenethyl alcohol and β-phenethyl acetate through mutation.
酢酸β−フェネチル等の香気成分を多量生成する変異酵
母が、各種酵母を変異処理し、モノフルオロフェニルア
ラニン含有培地で生育した菌株から取得されたものであ
る特許請求範囲第１項記載のアルコール飲料等の製造法
。(2) A mutant yeast that produces large amounts of aroma components such as β-phenethyl alcohol and β-phenethyl acetate through mutation was obtained from a strain grown in a monofluorophenylalanine-containing medium by mutating various yeasts. A method for producing alcoholic beverages, etc., as set forth in claim 1.
酢酸β−フェネチル等の香気成分を多量生成する変異酵
母が、各種酵母を変異処理し、モノフルオロフェニルア
ラニン及びイソロイシンヒドロキサメイド含有培地で生
育した菌株から取得されたものである特許請求範囲第１
項記載のアルコール飲料等の製造法。(3) A mutant yeast that produces large amounts of aroma components such as β-phenethyl alcohol and β-phenethyl acetate due to mutation was obtained from a strain grown in a medium containing monofluorophenylalanine and isoleucine hydroxamade by mutating various yeasts. The first claim that is
Methods for producing alcoholic beverages, etc. described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1252563A JPH03112479A (en) | 1989-09-28 | 1989-09-28 | Production of alcoholic beverage or the like |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1252563A JPH03112479A (en) | 1989-09-28 | 1989-09-28 | Production of alcoholic beverage or the like |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03112479A true JPH03112479A (en) | 1991-05-14 |
Family
ID=17239116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1252563A Pending JPH03112479A (en) | 1989-09-28 | 1989-09-28 | Production of alcoholic beverage or the like |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03112479A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09294580A (en) * | 1996-04-30 | 1997-11-18 | Kagura Shuzo Kk | Yeast rich in aromatic property and production of shochu with the same |
| KR100373985B1 (en) * | 2002-04-09 | 2003-02-26 | 대한민국 | Productive method for ordered and delicious liquor using neutral spirits |
| KR20190017049A (en) * | 2017-05-25 | 2019-02-19 | 지앙난대학교 | Brewing yeast strains of high yield of? -Phenylethanol and uses thereof |
-
1989
- 1989-09-28 JP JP1252563A patent/JPH03112479A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09294580A (en) * | 1996-04-30 | 1997-11-18 | Kagura Shuzo Kk | Yeast rich in aromatic property and production of shochu with the same |
| KR100373985B1 (en) * | 2002-04-09 | 2003-02-26 | 대한민국 | Productive method for ordered and delicious liquor using neutral spirits |
| KR20190017049A (en) * | 2017-05-25 | 2019-02-19 | 지앙난대학교 | Brewing yeast strains of high yield of? -Phenylethanol and uses thereof |
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