The Use of Non-Conventional Yeast in Sake Production

In response to the growing interest in less conventional alcoholic beverages, this study aimed to identify novel yeast strains suitable for sake production, with a focus on their potential application in bioflavouring. Commercially available strains of bottom-fermenting brewing yeasts (<i>Saccharomyces pastorianus</i>), a cryotolerant wine yeast (<i>Saccharomyces bayanus</i>), and a wild wine yeast (<i>Torulaspora delbrueckii</i>) were evaluated. The quality characteristics of sake obtained using non-conventional yeasts were compared with sake produced using <i>Saccharomyces cerevisiae</i> K7, one of the most commonly used strains in sake brewing. Sake made with non-conventional yeasts exhibited differences in fermentation kinetics, chemical composition, and sensory properties. Wine yeasts produced sake with the most favorable ester profile, markedly distinct from those obtained with other yeast strains used in the study. Compared to the conventional strain, the concentrations of the key contributors to the fruity/floral aroma, namely 3-methylbutyl acetate and ethyl hexanoate, in sake produced with <i>S. bayanus</i> were higher by 249.5% and 199.3%, respectively. The wine yeast <i>S. bayanus</i> may be considered the most promising strain for sake production due to its ability to generate elevated levels of volatile aroma compounds associated with Ginjo-ka characteristics, as well as its effectiveness in supporting a consistent and efficient alcoholic fermentation process.