Title:
METHOD FOR PRODUCING ALCOHOLIC BEVERAGE, METHOD FOR PRODUCING SAKE, AND METHOD FOR ACQUIRING LOW ALCOHOL PRODUCTION CAPABLE SAKE YEAST
Document Type and Number:
Japanese Patent JP2019149937
Kind Code:
A
Abstract:
To provide a method for producing sake that can stably produce a low alcohol sake by conveniently obtaining a low alcohol production capable sake yeast and using the low alcohol production capable sake yeast with a production method that is almost the same as a conventional method.SOLUTION: The method for producing sake comprises: acquiring arginase-deficient strain by culturing a parent strain sake yeast using CAO medium without mutation treatment; making a brewed sake by using this arginase-deficient strain and the parent strain; knowing the alcohol concentration of this brewed sake and selectively acquiring the arginase-deficient strain of a brewed sake whose alcohol concentration is lower than the brewed sake by the parent strain, as a low alcohol production capable sake yeast having a low alcohol production capability; making moromi-mash with a yeast-mash obtained by using this low alcohol production capable sake yeast; and fermenting this moromi-mash to produce a low alcohol sake.SELECTED DRAWING: Figure 1
Inventors:
KURIBAYASHI TAKASHI
KANEOKE MITSUOKI
AOKI TOSHIO
NABEKURA YOSHIHITO
SATO KEIGO
SUGAHARA MASAMICHI
KANEOKE MITSUOKI
AOKI TOSHIO
NABEKURA YOSHIHITO
SATO KEIGO
SUGAHARA MASAMICHI
Application Number:
JP2018035320A
Publication Date:
September 12, 2019
Filing Date:
February 28, 2018
Export Citation:
Assignee:
NIIGATA PREFECTURE
International Classes:
C12G3/02; C12N1/16
Attorney, Agent or Firm:
Tsuyoshi Yoshii
Masae Yoshii
Shotaro Yoshii
Masae Yoshii
Shotaro Yoshii