Distiller's Yeast Discovery for Industrial Application
- Kim, Tae Wan (Korea Food Research Institute (KFRI) Alcoholic Beverage Research Team) ;
- Ahn, B.H. (Korea Food Research Institute (KFRI) Alcoholic Beverage Research Team) ;
- Kim, H.R. (Korea Food Research Institute (KFRI) Alcoholic Beverage Research Team) ;
- Lee, J.E. (Korea Food Research Institute (KFRI) Alcoholic Beverage Research Team) ;
- Kim, J.H. (Korea Food Research Institute (KFRI) Alcoholic Beverage Research Team)
- Published : 2014.10.30
There are many yeast strains have been discovered for industrial usage in global scale. In the point of view for the alcoholic fermentation performance and producing alcoholic beverage products, recently many countries have known about the importance of microorganisms as a valuable resource. Discovered with well performed yeasts have potential industrial application in diverse ways such as foods, beverages, cosmetics, pharmaceutical functions, and so on. In Korea, the yeast research has not been sufficiently performed especially for distilled spirits industry. As a result, not so little manufacturers use exotic yeasts from overseas even included the expensive royalties. Besides of those, to produce distilled spirits, many manufacturers do not use specialized yeast for distilled spirits. Distiller's characterized yeasts such as whisky, brandy, vodka, Japanese shochu and awamori, are all well-known industrialized. For decades, the distillers, except us, have selected, developed, and practised yeasts in accordance with distilled spirits characters. This study is about selection and industrial application of yeasts for the Korean pot distilled spirits. Finally 7 yeast strains were selected among over 1,000 yeasts from the traditional Nuruks, through the essential related tests based on brewing and distilling science. The selected yeasts show the appropriate characteristics of distilled spirits. The result of this study could help our distilled spirits industry be activated and stand independent from the exotic microbes.