J. Brew. Soc. Japan. Vol.89, No.12, p.983 `988 (1994) Effects of Using Brewer's Yeast on the Flavor Components of Whisky Fermented Mash Akira NOSE, Hi
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1 J. Brew. Soc. Japan. Vol.89, No.12, p.983 `988 (1994) Effects of Using Brewer's Yeast on the Flavor Components of Whisky Fermented Mash Akira NOSE, Hiromi OZAKI, Ikiru TAKISE, Hiroshi SHOJI and Masayuki TANABE (The Nikka Whisky Distilling Co., Ltd., Institute for Production Research and Development, 967 Matsuyama, Masuo, Kashiwa 277, Japan) In traditional process of making Scotch malt whisky, two types of yeast are used simultaneously. The one is distiller's yeast and another is brewer's yeast. Effects of using brewer's yeast were investigated from the viewpoint of flavor components in fermented mash. The amounts of ethyl esters of fatty acid (ethyl caproate, ethyl caprylate, ethyl caprate and ethyl laurate) were larger in the mash fermented with distiller's and brewer's yeasts than that with distiller's yeast alone. This phenomenon was remarkable when the amount of linoleic acid in wort was increased. It was suggested that this effect was related to the difference in the ability to incorporate linoleic acid between distiller's and brewer's yests. The use of brewer's yeast accelerated the growth of lactic acid bacteria in the fermented mash. As a result, characteristic sweet flavor was produced in the fermented mash. In whisky fermentation, brewer's yeast tended to die more rapidly than distiller's yeast at high temperature. It was considered that the growth of lactic acid bacteria was influenced by this phenomenon.
2 Table 1 Effects of using brewer's yeast on the amount of fatty acid ethyl ester in the fermentrd mash. The amount of flavor components was estimated by gas chromatography. DCL 'M' type is a distiller's yeast. NDCC 660 is a brewer's yeast from a Scotland yeast company.
3 Table 2 Fatty acid ethyl ester formation by typical brewer's yeast strains in conjuction with distiller's yeast. The amount of flavor components was estimated by gas chromatography. DCL'M'" is distiller's yeast alone, the others are a mixture of distiller's and brewer's yeast. Brewer's yeasts are type strains from IFO and from a Scotland yeast company. Table 3 Comparison of fatty acid ethyl ester in the malt whisky produced by distiller's yeast alone and distiller's yeast with brewer's yeast. Ethyl alcohol concentration of the sample was 65% (v/v). The amount of flavor components was estimated by gas chromatography. Ethyl oleate was hardly detected. (Ethyl caproate, Ethyl caprylate, Ethyl caprate,
4 能 勢 尾 崎 瀧 瀬 小 路 田 辺=ウ Fig. 1 Influence acid to wort イ ス キ ー 醪 の 香 気 成 分 に 及 ぼす ビー ル 酵 母 の 影 響 of the addition of linoleic on the fatty acid ethyl ester Fig. 2 formation. A, D: no addition B, E: Iinoleic acid 10ppm added C, F: linoleic acid 20ppm added ノ ー ル 酸 で あ り,実 量 は 約7ppmで brewer's yeast. あ った こ の 麦 汁 に リノ ー ル酸 を さ ら 加 し て そ れ ぞ れ 発 酵 試 験 を 行 い, 脂 肪 酸 エ チ ル エ ス テ ル の 生 成 を 調 べ た 結 果 はFig. 示 す よ う に,DCL'M'type株 した 一 方,ビ 1に 単 独 の 場 合 は リ ノー ル酸 含 量 が 増 加 す る に 従 っ て,醪 M'type株 amount of linoleic of distiller's and 験 室 で 調製 した 麦 汁 の リ ノー ル酸 含 に10ppm,20ppm添 ' Comparison of the acid per yeast cell の 各 エ ステ ル生 成 量 が減 少 ー ル 酵 母 と の 混 合 発 酵 の 場 合 は,DCL 単 独 の場 合 に 比 べ て エ ス テ ル生 成 量 は いず れ の 場 合 も増 加 し,リ ノー ル酸 の 含 量 が 増 え て も減 少 し なか った また,麦 汁 中 の リノー ル 酸 含 量 が 高 くな る ほ ど,ウ イ ス キ ー酵 母 単 独 発 酵 の 場合 と比 較 して ウ イ ス キ ー酵 母,ビ ー ル酵 母 混 合発 酵 の 場合,エ ス テ ル生 成 量 の Fig. 酵 母 を 混 合 使 用 す る効 果 が顕 著 とな った 中 の リノ ー ル酸 の取 り込 み に つ い て 検 討 した 麦 汁 に リ ノー ル酸 を10ppm, れ 発 酵 させ48時 20ppm, 30ppmと 添 加 し,そ れ ぞ 間 後 に菌 体 を 集菌 して 細 胞 膜 の脂 肪 酸 を 分 析 した 酵 母 菌 体1個 た リノー ル酸 量 をFig. あ た りの 細 胞 膜 に取 り込 まれ 2に 示 す 菌 体 細 胞1個 の リノ ール 酸 量 はDCL'M'type株 あた り では,添 加 した リ ノ ー ル酸 の 増 加 に と も な っ て 増 加 した NDCC660株 は,リ ノ ー ル酸 添 加20ppmの 場 合 が10ppmに で 比べ少 し減 少 して い る も の の全 体 と して は 増 加 す る傾 向 がみ ら れ た Comparison 酸 添 加20ppmま amount of linoleic で わ ず か に 増 加 し,30ppmで は増 加 は み ら れ な か っ た こ れ に 対 し,NDCC660株 ル 酸 添 加10ppmで は リ ノー わ ず か に 増 加 し20ppm, 30ppmで 大 き く 増 加 した 単 独 培 養 系 では 両 菌株 とも麦 汁 中 の リ ノー ル酸 量 につ れ て 細 胞1個 あ た り の リ ノ ー ル 酸 量 は 増 加 し,一 合 培 養 系 で はNDCC し,DCL'M'type株 660株 方,混 だ け が 単 独 系 と同 様 に 増 加 に つ い て は 細 胞1個 ー ル酸 量 は 単 独 系 ほ どに は 増 加 しなか った リ ノ ー ル 酸 の 取 り込 み に 関 して,明 間 後 に凝 集 あ た りの リノ こ れ よ り, らか に両 菌 株 間 に差 モ ル トウイ スキ ー の発 酵 にお け るエ チ ルエ ス テ ル生 成 性 の 差 を 利 用 し両 菌 体 を分 離 し,細 胞 膜 の リノ ー ル酸 量 に 関 し て はJ, を調 べ た 結 果 はFig.3に が,そ 986 the が あ る と考 え た 次 に,両 菌 株 を 混 合 して発 酵 を 行 い48時 株 細 胞1個 of acid per yeast cell of distiller's and brewer's yeast in a mixture of the two. Symbols are the same as in Fig. 2. 差 は 大 き くな り,リ ノー ル酸 が 存在 す る麦 汁 で は ビー ル この 現 象 の原 因 を調 べ る た め に,酵 母 菌 体 に よ る 麦 汁 3 示 す とお りで,DCL'M'type あた りの リ ノー ル酸 量 は,麦 汁 へ の リ ノー ル R. PIGGOTTら1)に よ り紹 介 さ れ て い る の 生 成 機 構 に 関 す る 詳 しい 報 告 は ほ と ん ど 見 当 ら な い RAMSAYら は エ チ ルエ ス テ ル生 成 に 及 ぼ す 酵 母 醸 協 (1994)
5 Table 4 Effect of using brewer's yeast on the viable counts of lactic acid bacteria in fermented mash. Fermentation was carried out at for 72 hours. Fermentation time (hours) Fig. 4 Course of viable yeast cell number during fermentation at different temperature. (-), DCL 'M' type (distiller's yeast); NDCC660 (brewer's yeast). Symbols:,
6 Table 5 Effect of using brewer's yeast on the viable counts of lactic acid bacteria in fermented mash. Fermentation was carried out at for 72 hours. 1) J. R. PIGGOTT, R. SHARP and R. E. B. DUNCAN: THE SCIENCE AND TECHNOLOGY OF WHISKIES, p (1989) 2) R. SHARP and D. C. WATSON: Brewing & Distilling International, 9, 50 (1979) 3) D. J. MCGILL: PROCEEDINGS OF THE THIRD AVIEMORE CONFERENCE ON MALTING, BREWING AND DISTILLING, p.407 (1990) 4) N. R. MERRIT: J. Inst. Brew., 72, 374 (1966) 5) G. G. STEWART: The Brewers Digest, March, 42 (1975) 7) T. ISHIKAWA and K. YOSHIZAWA: Agric. Biol. Chem., 43, 45 (1979) 8) C. M. RAMSAY and D. R. BERRY: Food Microbiol., 1, 111 (1984) 9) C. M. RAMSAY and D. R. BERRY: Food Microbiol., 1, 117 (1984) 10) G. T. TAYLOR and P. A. THURSTON and B. H. KIRSOP: J. Inst. Brew., 85, 219 (1979) 11) P. MALCORPS, J. M. CHEVAL, S. JAMIL and J. P. DUFOUE: J. Am. Soc. Brew. Chem., 49, 47 (1991) 12) T. C. S. DOLAN: J. Inst. Brew., 82, 177 (1976) 13) D. B. MAKANJUOLA and D. G. SPRINGHAM: J. Inst. Brew., 90, 13 (1984) 14) E. A. BARBOUR and F. G. PRIEST: J. Brew., 94, 89 (1988) 15) K. G. MACKENZIE, and M. C. KENNY: J. Brew, 71, 160 (1965) Inst. Inst. 16) M. LAVERY, H. CHAMBERLAIN and D. R. BER- RY: Food Microbiol., 3, 157 (1986)
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