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TEST > C10 - Water and yeast - completed > Flashcards

C10 - Water and yeast - completed Flashcards

1
Q

Which two ingredients of sake are not derived from rice?

A

Water and yeast

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2
Q

Over 80% of the sake is made up of what?

A

water

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3
Q

Besides alcohol, what else does yeast create during fermentation?

A

many of the signature aromas

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4
Q

Why historically breweries are located near water source?

A
  • water made up over 80% of the sake

- sake production needs a lots of water for: making the sake, cleaning…etc.

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5
Q

what are the two major source of water for most of the breweries?

A
  • subsoil

- tab water

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6
Q

can brewer alter the content of the water?

A

yes, can filter and alter the mineral content, acidity of the water.

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7
Q

What is the upper limit in the food product manufacturing standard control?

A
  • level of organic substances

- level of iron

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8
Q

how strict is the standard on the max. level of iron in the water for making sake vs. tap water?

A
  • the limit is less than 1/10 of the level permitted in tab water
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9
Q

What happen to the sake if iron level of the water is too high?

A
  • it gives the sake a reddish-brown colour

- spoils the aroma and taste

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10
Q

Measuring water’s “hardness” and “softness” are determined by which two elements?

A
  • calcium

- magnesium

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11
Q

which element is usually the dominant metal in water?

A

calcium

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12
Q

which element is the most important in water for making sake?

A

magnesium

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13
Q

why magnesium in water is more important in making sake?

A
  • it enhance the metabolism of the yeast
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14
Q

what are the other two elements in water aid the growth of yeast and koji?

A
  • potassium

- phosphorus

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15
Q

what kind of water is once preferred by brewers for fast and stable fermentation?

A

mineral rich i.e. magnesium, potassium, phosphorus

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16
Q

Why mineral rich waters are good for fast and stable fermentation?

A

the minerals for nutrients for the yeast, which can reduce risks in contamination, weak or starving yeast during fermentation

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17
Q

where was the famous mineral-rich water found?

A

Hyogo prefecture / Kobe / Nada / miya-mizu water

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18
Q

what style of sake is produced using the miya-mizu water in Kobe?

A

more restrained, drier style

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19
Q

Where can find the famous lower mineral water?

A

Kyoto / Fushimi water

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20
Q

what style of sake is produced using the Fushimi water in Kyoto?

A

softer style

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21
Q

Other than water, magnesium, potassium and phosphorus can also be found in which sake ingredient?

A

rice

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22
Q

What is the concern in using the nutrients in rice rather than water to feed the yeast?

A
  • need to be large amount and fast enough to avoid contamination or starving yeast.
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23
Q

which koji style should be used when using low mineral water but aim for a vigorous fermentation e.g. the Kyoto style?

A

so-haze

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24
Q

what can the brewer do if the water is low in mineral but want to use tsuki-haze koji to produce ginjo style sake

A

adjust the mineral content of the water

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25
Q

which area makes ginjo style sake using low mineral water and tsuki-haze koji?

A

Saijo, Hiroshima

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26
Q

what are the 3 major output of yeast from brewer’s point of view?

A
  • alcohol
  • aromas
  • organic compounds e.g. acids
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27
Q

Other than aromas, what else does yeast determine the sake’s style?

A
  • texture

- acidity

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28
Q

what are the 3 major acids found in sake?

A
  • lactic acid (by shubo)

- malic and succinic acids (by yeast)

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29
Q

yeast activity (speed) are controlled by…?

A

temperature

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30
Q

at what temperature range, yeast become inactive?

A

3 - 5C

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31
Q

typically, wine yeasts stop working (dormant) when alcohol level reach ?? %abv?

A

15 - 16% abv

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32
Q

How beer and wine yeast behave differently from sake yeast in high alcohol environment?

A
  • wine and beer yeast will dormant to protect themselves

- sake yeast keeps working, produce even more alcohol

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33
Q

why yeast doesn’t like high alcohol environment?

A

alcohol is toxic to yeast, it can be killed by strong alcohol.

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34
Q

What is the maximum alcohol level yeast can produce in making sake?

A

22% abv

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35
Q

what if the sake has alcohol level over 22% abv?

A

it cannot be called sake legally

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36
Q

traditionally, where are the yeast come from?

A

ambient brewery yeast - which attached to the surfaces in the brewery

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37
Q

what is the problem using ambient brewery yeast?

A

the result is unpredictable, depends on which yeast strain complete the fermentation

38
Q

what made sake yeast behave not the same as wine and beer yeast?

A

mutation

39
Q

initially, how brewers propagate and re-use yeast?

A

they take the yeast from the foam of a successful fermentation and inoculate in the next fermentation

40
Q

what are the problems of propagate yeast from the former fermentation?

A
  • flavour production is inconsistant
  • population of yeast may changed when reused
  • it contains many strains of yeast and the ratio changes in the next fermentation
41
Q

what caused the flavour production inconsistant when propagate the yeast?

A
  • microbial contamination
42
Q

How brewing science improved the consistency of yeast?

A
  • it can isolate individual strains of yeast

- avoid mutation in propagation

43
Q

why brewers now rely on suppliers in sourcing yeast?

A

because isolating and maintaining strains of yeast is a specialised skill

44
Q

where brewers buy their yeast from?

A

Brewing Society of Japan (BS)

45
Q

since when, BS start distribute selected yeast widely?

A

1906

46
Q

what BS mainly does on yeast?

A
  • BS manages the multiplication of yeast

- number and pack the yeast in ampules to avoid contamination

47
Q

where were the BS yeasts found?

A
  • first isolated by a particular brewery
  • improvement on earlier numbered yeasts
  • developed by other organisations i.e. regional research institute or tax bureau
48
Q

which year did BS Yeast “Number 1” released?

A

1916

49
Q

which year did BS Yeast “Number 8” released?

A

1963

50
Q

Which brewery isolated BS Yeast “Number 6”? In which year?

A

Aramasa brewery in 1935

51
Q

Which brewery isolated BS Yeast “Number 7”? In which year?

A

Miyasaka brewery in 1946

52
Q

what is the top priority of the yeast quality?

A

a successful, complete fermentation

53
Q

why a successful, complete fermentation is important to both the brewery and the government?

A
  • the brewer don’t want to lose the whole batch of production
  • sake is a big proportion of tax revenue to the government
54
Q

what is the difference in terms of aromas produced by earlier and recent yeasts?

A

the early yeast e.g. number 6 and 7 produce more muted aromas

55
Q

why the early yeast produce more muted aromas?

A

they predated the “ginjo boom”

56
Q

One of the reasons why Number 7 became the industry standard but not Number 6

A
  • Number 7 is slightly more attractive, sweeter and fruitier than Number 6.
  • Number 7 is widely used in making honjozo and futsu-shu
  • but can also be used in making ginjo style without overt ginjo aromas
57
Q

where did yeast Number 11 come from?

A

a variant bred from Number 7

58
Q

What’s special about yeast Number 11?

A
  • mostly the same as Number 7
  • it’s especially good at fermenting through to dryness in high-alcohol condition, ideal for making dry non-aromatic sakes.
59
Q

what are the 2 successful new yeasts during the early ginjo style?

A
  • Number 9

- Number 10

60
Q

where and when yeast number 9 is released?

A

1968 in Kumamoto

61
Q

where and when yeast number 10 is released?

A

1977, Meiri brewery

62
Q

when is the ginjo boom?

A

1980s

63
Q

how’s the acidity level of yeast number 9 and 10?

A
  • both produce a higher level of acidity

- but not as high as no. 6 and 7.

64
Q

what are the characteristics of yeast number 9 and 10 in terms of style?

A
  • higher acidity

- prominent, pure ginjo aromas

65
Q

what is the major drive for new yeast types i.e. number 9 and 10?

A

pursuit of better aromas

66
Q

what is the target of yeast development after the ginjo boom in the 1980s?

A
  • produce extreme versions of ginjo style for competitions

- yeast with pronounced ginjo aromas and low acidity

67
Q

Name 2 low acid ginjo yeasts (modern yeasts):

A
  • number 14

- number 1801

68
Q

what is the basic reason to develop different types of yeast throughout the history?

A

brewers’ priority

69
Q

where and when yeast number 14 is released?

A

1995, Kanazawa

70
Q

when was yeast number 1801 released?

A

2006

71
Q

what are the parents of yeast number 1801?

A

crossing of number 9 and 1601

72
Q

examples of “class yeasts”

A

number 6, 7, 9 and 10

73
Q

examples of “modern yeasts”

A

number 14, 1801

74
Q

what style of sake the modern yeasts are good at?

A

ginjo styles

75
Q

what is the criticism of the sake style made with modern yeast?

A

tho it has pronounced aromas, but bitter on the palate

76
Q

when was yeast number 1901 released?

A

2014

77
Q

why the foam during fermentation is a problem?

A
  • tank need extra space for the foam

- difficult to clean the tank, risk of contamination

78
Q

why can’t just use wine or beer yeast to minimize the foam?

A
  • wine and beer yeast cannot adapt to the high-alocohol, low temperature condition
79
Q

how to find the low-foaming yeast strain?

A

isolate the mutant yeast in the tank by removing the foam with original yeast attached

80
Q

when did the low-foaming version 901 of yeast number 9 release?

A

1975

81
Q

which yeast strains do not have their foaming version?

A

from 1501 to 1901

82
Q

what are the 4 types of yeast?

A
  • reliable fermenteres
  • early ginjo yeast
  • low acid ginjo yeast
  • low-foaming yeasts
83
Q

what are the alternatives to BS’s yeasts?

A
  • ambient yeast
  • proprietary yeast
  • prefectural and regional yeast
  • blending yeasts
84
Q

where can brewers find ambient yeast?

A
  • on the surfaces of walls, floors, ceilings, fermentation tanks.. in the breweries
85
Q

why wine using ambient yeast for fermentation is less risky than sake?

A

the grape juice’s high acidity protects the yeast from microbial contanimation

86
Q

is using ambient yeast popular in sake?

A

only a few sakes made this way

87
Q

Other than the usual sources, where brewer isolate yeasts from?

A

the nature e.g. flowers and trees

88
Q

what’s the point to use unique yeast for some breweries?

A

as a point of difference

89
Q

which prefectures earned reputations of their prefectural yeast?

A
  • Shizuoka
  • Akita (1990s)
  • Nagano (1990s)
90
Q

why brewers blend yeasts?

A
  • combine features that already exist

- no need to develop new yeast

91
Q

how can a brewer use multiple yeasts in one sake?

A
  • mix yeast strains in the fermentation starter
  • multiple fermentation starter, each use a different single yeast, blending in the main fermentation
  • multiple batches of sake, blend after fermentations

TEST (18 decks)

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