Comparison of the Brewing Properties of Beer Yeast and Other Culture Yeasts for Alcoholic Beverage Production

Nobuhiko Mukai, A. Okada, and T. Takahashi. Poster presented at the MBAA 111th Anniversary Convention, Minneapolis, Minnesota, September, 1998.

Abstract
Brewer's yeasts, for example, beer yeast, wine yeast, sake yeast ind shochu yeast, are used for making alcoholic beverages. The authors compared these yeasts from the standpoint of beer brewing. First, fermentation and assimilation tests of single carbon sources and flocculation tests were carried out. Galactose and maltose were fermented and assimilated well except by sake yeast. Maltotriose was fermented and assimilated well by beer and some wine yeasts. Beer yeasts flocculated better than the other brewers' yeasts. Then fermentation tests of wort were carried out by means of flasks and fermentation tubes. Not only beer yeasts but also wine yeasts fermented wort to some extent. Finally, fermentation tests in 100 liters of wort were carried out by wine and sake yeasts. The period of main fermentation by these yeasts was longer than those by beer yeasts. Wine yeast (Kyokai no. 1) gave a phenolic note and acidity. Sake yeast (Kyokai no. 14) gave significant ester flavors. It was found that ferulic acid was transformed to 4-vinyl guaiacol by wine yeasts like weizen yeasts and that sake yeasts produced more isoamyl acetate in wort than other brewer's yeasts tested in this study.
Keywords: fermentation, ferulic acid, yeast, carbohydrates, esters  

Sintesis
Las levaduras de cerveceros, por ejemplo, levadura de cerveza, levadura de vino, levadura de sake y levadura de shochu, son utilizadas para elaborar bebidas alcoholicas. Los autores compararon estas levaduras desde cl punto de vista de hacer ceryeza. Primero, pruebas de fermentacion y asimilacion de fuentes unicas de carbon y pruebas de floculacion fueron llevadas a cabo. Se fermentaron glactosa y maltosa y fucron bien asimiladas excepto por la levadura de sake. Maltotriosa fue fermentada y bien asimilada por las levaduras de cerveza y vino. Las levaduras de ceryeza flocularon mejor que las demas levaduras de cervecero. Luego se llevaron a cabo pruebas de fermentacion para mosto por medio de botellas y tubos de fermentacion. No solo levadura de cerveza, sino tambien levadura de vino fermentaron at mosto en algun grado. Finalmente, se condujeron pruebas de fermentacion en 100lts de mosto con levaduras de vino y sake. EI perido de fermentacion principal de estas levaduras fue mas largo que para las levaduras de cerveza. Levaduras de vino (Kyokai no. 1) dio una nota fenolica y acides. Levadura de sake (Kyokai no. 14) dio un sabor significativo de ester. Tambien se encontro que acido ferulico fue tambien transformado a 4 vinil guaiacol por las levaduras de vino corno levaduras weizen, y que las levaduras de sake produjeron mas isoamil acetato en el, mo que otras levaduras de cervecero.