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JSA 2024 > Yeast > Flashcards

Yeast Flashcards

1
Q

Special characteristics of seishu-kobo

A
  • ferment at low temperature
  • creating alc up to 20%
  • generate good aroma
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2
Q

Shape and size of seishu-kobo

A
  • oval shape
  • 10 microns in length
  • smaller - 5 microns
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3
Q

Why “sake yeast is a hard worker?”

A
  • it continues to create alc in high alc level
  • it creates many types of taste and aroma when creating alc.
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4
Q

ichi-koji, ni-moto, san-tsukuri

A

koji first,
moto second
brewing third

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5
Q

kyokai kobo

A

協会酵母

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5
Q

old name of NRIB

A

National Brewing Laboratory

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6
Q

National Brewing Laboratory is established in the year?

A

1904

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7
Q

year of the first yeast extracted from Sakura Masamune of Nada?

A

1906

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8
Q

the first kyokai kobo is extracted from where?

A

Sakura Masamune of Nada.

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9
Q

old name of Brewing Society

A

Jozo Kyokai

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10
Q

why Kyokai kobo #6 is widely distributed after the war?

A

power of fermentation and aroma

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10
Q

Year of Kyokai kobo #6 introduced?

A

1935

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11
Q

Strength of kyokai kobo #7

A
  • support mass production
  • very stable
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12
Q

aroma changes of sake yeast #7, and #9

A
  • improve significantly in the fall
  • tends to settle down after summer
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13
Q

aki-agari

A

the phenomenon of yeast flavor improves significantly

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14
Q

Popular examples of foam-less yeast

A

601, 701, 901, 1001, 1401

15
Q

How to get the foam-less yeast from their parents?

A

extract the mutant strains (exist at a rate of 1 out of 100 million), then grown to create these derivatives.

16
Q

benefits of using foam-less yeast

A
  • no need to use the foam removing machine during high bubbling period
  • save space to increase volume of fermentation tank
  • easier in washing the tank
17
Q

why some brewers still choose foam producing yeast

A
  • brewers use the bubble formation to judge the activities of the yeast a.k.a fermentation
  • the foam create a distinct environment of microorganisms
18
Q

how many yeast cells are contained in an ampoule

A

20 billion

19
Q

1 ampoule of yeast is enough to ferment how much of rice?

A

750kg to 1,500kg
= 1.5 - 3 kilo liters
= 830 - 1,660 x 1.8L bottles of junmai shu

20
Q

Benefits of using “dried yeast”

A
  • eliminate the need of starter culture making
  • shorter brewing time
  • less manpower
  • reduce cost
21
Q

form of dried yeast

A

dry powder form

22
Q

the origin of kyokai yeast #9

A

sake “Kouro”
- brewed by kumamoto-ken Jozo Kenkyusho K.K.

23
Q

year of the Kumamoto-ken Jozo Kenkyusho K.K. established

A

1909

24
Q

who was the “god of sake” being invited to as head technician of
Kumamoto-ken Jozo Kenkyusho K.K.?

A

Nojiro Kinichi

25
Q

name of the kobo that Kumamoto-ken Jozo Kenkyusho distribute directly to breweries today

A

Kumamoto-kobo KA-1

26
Q

examples of other original yeast of their prefectures

A
  • Akita-ryu Hana-kobo AK-1
  • Miyagi-kobo MY-3102
  • Yamagata-kobo KA
  • Nagano Alps Kobo
  • Shizuoka-kobo HD-1
  • Kochi-kobo KW-77
  • Hiroshima #21 kobo
27
Q

house yeast

A

kuratsuki kobo
蔵付き酵母

28
Q

where are the “hana-kobo” developed?

A

joint industry-universities research

29
Q

Who develop the hana-kobo?

A

Professor Emeritus Hisayasu Nakata

Laboratory for Alcohol Studies, Brewing and Fermentation Dept
formerly Tokyo University of Agriculture Junior College

30
Q

how many species of flower yeast are developed

A

30

31
Q

examples of flower yeast

A

cherry blossom
cosmos
nadeshiko
strawberries

32
Q

Other local flower yeast developed in Nara and Yamaguchi

A

Yae-zakura kobo - Nara
Yamaguchi sakura kobo

33
Q

reasons of using flower yeast

A
  • do not recreate the aroma of original flowers
  • possibilities of creating tastes different from existing yeast
34
Q

benefits of using wine yeast

A
  • diversify the range of sake
  • sweet and high acidity
35
Q
A

JSA 2024 (4 decks)

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