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US 4,374,859 AGranted
Method for reducing fusel oil in alcoholic beverages and yeast strain useful in that method
AssigneeThe Regents of the University of California
InventorsRalph E. Kunkee, S. Richard Snow, Craig Rous
Life of this patent
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Abstract
A method and microorganism are set out for producing a fermentation product which contains ethanol but has a lower than usual fusel oil content. The mutant microorganism is of the genus Saccharomyces or Torulaspora.
Claims10
A method for producing ethanolic fermentation products of low fusel oil content, comprising:
- fermenting a nutrient medium having a fermentable carbohydrate substrate with a diploid mutant of a Saccharomyces or a Torulaspora species, which has a reduced ability to produce fusel oil during the fermenting, said fusel oil being selected from a group consisting of n-propyl, isobutyl, optically active amyl, and isoamyl alcohols, said microorganism having the ability to produce a fermentation product having an ethanol content of at least 8%.
A biologically pure culture of a diploid microorganism of the genus Saccharomyces or Torulspora characterized by having capabilities comprising:
- fermenting, under optimal conditions, a carbohydrate substrate to a fermentation product having at least 8% by volume of ethanol and having a weight ratio of isoamyl alcohol to ethanol of no more than about 1.times.10.sup.-3.
Dependencies are inferred from the claim text.