Liang, H.Y., Chen, J.Y., Reeves, M. and Han, B.Z. (2013) Aromatic and sensorial profiles of young Cabernet Sauvignon wines fermented by different Chinese autochthonous Saccharomyces cerevisiae strains. Food Research International: In Press, Accepted Manuscript. doi:10.1016/j.foodres.2013.01.056

has been cited by the following article:

• TITLE: Isolation of aromatic yeasts(non-Saccharomyces cerevisiae) from Korean traditional nuruks and identification of fermentation characteristics

  AUTHORS: Choi Ji Ho, Soo Hwan Yeo, Ji-Hye Park, Han Seok Choi, Ji-Eun Gang, Soo In Kim, Seok Tae Jeong, So Ra Kim

  KEYWORDS: Aromatic Yeast; Pichia sp.; Yakju; Korean Traditional Alcoholic Beverage; Ethyl Caproate

  JOURNAL NAME: Agricultural Sciences, Vol.4 No.5B, July 16, 2013

  ABSTRACT: Ethyl caproate and isoamyl alcohol are important for the quality of Yakju, one of the Korean traditional alcoholic beverages. From Korean traditional fermentation agent, Nuruk, we have isolated 8 yeasts which produced rich aromatic compounds using YEPD agar plates (1% yeast extract, 2% peptone, 2% dextrose, 2% agar) containing 50 uL cerulenin at 30℃. The isolated aromatic yeasts are identified as Pichia anomala (4 strains), Pichia fabianii (2 strains), Pichia farinose (1 strains), Geotrichum candidum (1 strains). We conducted alcohol fermentation with each of the aromatic yeasts and the compounds (ethyl caproate and isoamyl alcohol) producing range were 59.5 - 193.2 ppm and 10.8 - 91.6 ppm respectively. As a control, Fermivin®, famous aromatic wine yeast, was 89.4 ppm and 16.2 ppm respectively. We also find that the isolated Pichia anomala could produce higher level ethanol (4.2% - 5.0%, v/v) than other species (0.4% - 2.2%, v/v). Using the aromatic yeasts in fermentation industries, we expect to improve the quality of traditional alcoholic beverages.