Water & Yeast Flashcards
Mineral content Yeast nutrients
1
Q
Name 2 ways too much iron in water can affect the final sake
A
- Gives a reddish-brown colour
- Spoils the aroma & taste
2
Q
What mineral in water enhances metabolism of the yeast?
A
Magnesium
3
Q
Name 4 minerals that are higher in hard water
A
- Calcium
- Magnesium
- Potassium
- Phosphorus
4
Q
What are the 2 effects of using hard water for brewing?
A
- Faster stable fermentation
- Less risk of fermentation being contaminated or stopping prematurely (more minerals for yeast)
5
Q
What are the 2 results of faster more complete fermentation?
A
- Restriction of ginjo-ka forming
- Leading to restrained & drier sakes
6
Q
Name the 3 important roles of yeast
A
4C
- Convert sugar to alcohol
- Create aroma compounds
- Create organic compounds including acids
Yeast also play a critical role in determining the style of a sake
7
Q
What are the 2 acids created by yeast?
A
- Malic
- Succinic
8
Q
At what temperatures do yeast stop working?
A
3-5°C
9
Q
Name 2 “reliable fermenter” yeasts & 3 characteristics.
A
- Kyokai #6 (Aramasa) Futsu-shu, Honjozo, Junmai
- Kyokai #7 (Miyasaka) sweeter & fruitier than #6. #11 which is a variant works the same for dry non-aromatic sakes
- Strong & reliable fermenters
- Produce more acidity than newer yeasts
- Muted aromas
10
Q
Name 2 early ginjo yeasts & 3 characteristics.
A
- Kyokai #9 (Kumamoto)
- Kyokai #10 (Meiri)
- Early competition style sake before ginjo boom
- Prominent & pure ginjo aromas
- Higher acidity than newer yeasts
11
Q
Name 2 low acid ginjo yeasts & 4 characteristics.
A
- Kyokai #14 (Kanazawa)
- Kyokai #1801 (cross of 9 & 1601)
- Modern yeasts
- Competition yeasts for Ginjo/Daiginjo
- Pronounced ginjo-ka
- Low acidity
12
Q
Name 3 ways to use multiple yeasts in a sake.
A
- Add a mix of yeast strains to a shubo
- Create multiple shubos, each with a different yeast. Combine them in the moromi.
- Create multiple sakes, each with a different yeast strain. Blend them after fermentation.
