DOCSLIB.ORG

Genetic and Phenotypic Differentiation Between Winemaking and Wild Strains of Saccharomyces Cerevisiae Katie Hyma Washington University in St

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Genetic and Phenotypic Differentiation Between Winemaking and Wild Strains of Saccharomyces Cerevisiae Katie Hyma Washington University in St Washington University in St. Louis Washington University Open Scholarship All Theses and Dissertations (ETDs) 5-24-2010 Genetic and Phenotypic Differentiation between Winemaking and Wild Strains of Saccharomyces cerevisiae Katie Hyma Washington University in St. Louis Follow this and additional works at: https://openscholarship.wustl.edu/etd Recommended Citation Hyma, Katie, "Genetic and Phenotypic Differentiation between Winemaking and Wild Strains of Saccharomyces cerevisiae" (2010). All Theses and Dissertations (ETDs). 888. https://openscholarship.wustl.edu/etd/888 This Dissertation is brought to you for free and open access by Washington University Open Scholarship. It has been accepted for inclusion in All Theses and Dissertations (ETDs) by an authorized administrator of Washington University Open Scholarship. For more information, please contact [email protected]. WASHINGTON UNIVERSITY IN ST. LOUIS Division of Biology and Biomedical Sciences Evolution, Ecology, and Population Biology Dissertation Examination Committee: Justin Fay, Chair Jim Cheverud Barak Cohen Ken Olsen Barbara Schaal Heather True-Krob GENETIC AND PHENOTYPIC DIFFERENTIATION BETWEEN WINEMAKING AND WILD STRAINS OF SACCHAROMYCES CEREVISIAE by Katie Elizabeth Hyma A dissertation presented to the Graduate School of Arts and Sciences of Washington University in partial fulfillment of the requirements for the degree of Doctor of Philosophy December 2010 Saint Louis, Missouri copyright by Katie Elizabeth Hyma 2010 Abstract Traditionally, Saccharomyces cerevisiae has been associated with wine, beer and bread production, yet wild strains have also been isolated from natural habitats. While all strains of S. cerevisiae as well as other Saccharomyces species are capable of wine fermentation, a genetically distinct group of S. cerevisiae strains is primarily used to produce wine. These strains exhibit an apparent genetic bottleneck, which led to the hypothesis that wine stains have been domesticated from ‘wild’ natural strains. However, it is unknown whether the genetic bottleneck was accompanied by selection for phenotypic differences. In this study we tested for phenotypes correlated with the genetic bottleneck observed for wine strains. First, growth and fitness parameters (e.g. growth rate) of yeast strains were evaluated on different media types that simulated winemaking and natural habitats. Results provided no evidence that ‘wine’ or ‘wild’ strains have greater fitness in their respective environments, and suggest that the putative domestication has not resulted in habitat specific growth adaptation. Second, we tested for phenotypes associated with human perception of wine aroma and flavor characteristics using discriminatory and descriptive sensory analysis. The results from this study established human perception as a selectable yeast phenotype, and demonstrated that divergence in wine aroma and flavor attributes is consistent with the domestication hypothesis. The isolates used to infer domestication are geographically broad, but ecologically undersampled. We tested the relevance of global population genetic patterns in S. cerevisiae by conducting a population genetic study of S. cerevisiae isolated from vineyard and non-vineyard locations in North America. We used genome-wide single nucleotide markers to determine if the domestication hypothesis is supported at a local scale. Results demonstrate that two distinct populations of S. cerevisiae exist in North America, corresponding to European ‘wine’ and North ii American ‘wild’ genotypes. We provide evidence for genetic exchange between populations, suggesting a lack of physical or temporal barriers to gene flow. While wine strains exhibit a population genetic pattern consistent with previous studies, we find that the wild population is dominated by a few clonal genotypes, identifying new questions regarding the domestication hypothesis and the genetic structure of other wild populations. iii Acknowledgement I gratefully acknowledge the financial support provided by the Division of Biology and Biomedical Sciences (Program in Ecology, Evolution and Population Biology), and the NIH Genome Analysis Training Fellowship. Numerous faculty, staff and students have provided support for this research in what seems like infinitely many ways. I would like to especially thank my advisor, Justin Fay, for welcoming me in to his lab and encouraging me to pursue this research project. He provided me with intellectual support throughout the project, provided great insight into all aspects of my research, and was even willing to wield a pipette when I couldn’t. In addition, I am indebted to my thesis committee members: Dr. Barbara Schaal, Dr. Ken Olsen, Dr. Heather True-Krob, Dr. Jim Cheverud, and Dr. Barak Cohen, all of whom were supportive of me and provided thoughtful comments throughout this project. My labmates Betsy Engle and Devjanee Swain demonstrated great patience while teaching me the ins and outs of the lab and the yeast system, making it a pleasure to work in the Fay lab. Justin Fay, Betsy Engle and Devi Swain also provided a tremendous amount of help during the 2009 sampling season, and also during sensory analysis experiments. I would also like to thank the other members of the Fay lab: Scott Doniger, Hyun Kim, Sung Chun, Katie Reed, Andrew Bergen, Sandeep Venkataram, Juyoung Huh, Adam Coster and Linda Riles for all of their help and support in the lab on many experiments, and for all of their useful comments and suggestions during the time we spent working together. I learned a great deal from my fellow students, and many of them provided specific support in regard to this dissertation. I would especially like to thank a few in particular. Kim Lorenz designed restriction associated DNA sequencing DNA barcodes, shared detailed protocols and reagents for genotyping. Justin Gerke was a sounding board during early stages of this project, providing invaluable advice and instruction. Vitas Wagner accompanied me to a hot iv mosquito infested vineyard to help collect samples while he was rotating in the Fay lab. Jeff Sabina fielded questions regarding enzymatic assays and cloning methods. Chris Hittinger shared S. cerevisiae and S. kudriavzevii strains, and patiently taught me how to do competition experiments using flow cytometry. I have had the pleasure of experiencing graduate school surrounded by students in the Evolution, Ecology and Population Biology program, all of whom are incredibly talented, providing lively discussions on interesting topics. In particular, Brad Oberle, Wayne Law, Jennifer Neuwald, James Beck, Thom Sanger, Michele Johnson, Brian Allan, Liam Revell, Josh Reece, Nick Griffin, and Nikki Miller all provided excellent academic and emotional support. The support teams that keep research moving forward at Washington University are absolutely incredible. In particular, both Debbie Peterson and Alice Gleason helped me find solutions to any problems that I ran in to while conducting research on this project, and were always happy to help. Without the help of Jessica Hoisington-Lopez the genotyping I did for this project would not have been completed. My graduate coordinators, Dana Sterbenz and Melissa Torres were an invaluable resource, providing both administrative and emotional support. Without support like theirs, this research could not have been completed. Although I cannot name them, I would like to thank all of the people who participated in the discriminatory sensory analysis of wines. They were incredibly generous with their time, and played the role of a truly invaluable measuring instrument. I would also like to thank those people who welcomed me onto their property to collect yeast samples, or provided technical assistance on various aspects of these projects. Specifically, I would like to thank Tony Saballa of Charleville Vineyard (Ste. Genevieve, MO) and Hank Johnson of Chaumette Vineyard (Ste. Genevieve, MO), Mark Baehman of Mt. Pleasant Vineyard (Augusta, MO), Tom and Celeste Symonette of Whistling Dog Cellars (Polk Co., OR), v Marilee Buchanan of Tyee Vineyards (Benton Co, OR), Matt Gross of the Wine and Cheese Place (St. Louis, MO), Dave Deaton of St. Louis Wine and Beer Making (St. Louis, MO), Denise Gardner of Vinquiry, Inc., Richard DeScenzo of ETS Lab services, Lidia Watrud and Mike Bollman. Many conversations with these individuals brought up some of the most interesting questions regarding my research. My undergraduate advisor, Tom Whittam, is the reason I entered graduate school, and although I can’t share this moment with him, his memory provides a constant source of inspiration and encouragement. My family and friends provided me with an incredible amount of support throughout this process. My Mom, Kathy Hyma, is always there when I need her and always has faith in me. She was ready to help whenever she could, and even got involved in my research by helping to wash and sterilize hundreds of wine bottles during an unfortunately timed visit. My Dad was thrilled to the point of embarrassing when I graduated the 8th grade, and I know that if he were able to have been a part of this process, he would have been equally proud. My wonderful friends Ana Jacobsen and Carrie Vodehnal, who have been a constant source of help and support, also generously donated their time to help with the execution of a post-experiment wine tasting for participants in the sensory analysis. There is one family member who deserves acknowledgement in almost area I’ve mentioned so far. Jason
Load more

Recommended publications
  • Shochu Sparkling Cocktails Beer Sake Wine
    COCKTAILS 15 HIGHBALL Whisky & Soda 15 UME PALOMA Tequila, Japanese Plum, Grapefruit Soda, Lime, Sea Salt 16 SAKURA MARTINI Sake, Gin, Maraschino, Cherry Blossom 16 KYOTO OLD FASHIONED Rice Vodka, Juniper, Sencha, Matcha 16 PLUM SAZERAC Bourbon, Slivovitz, Absinthe 16 SESAME MILK PUNCH Shochu, Toasted Sesame, Cream 16 FAR EAST SIDE Sake, Tequila, Shiso, Lemon, Elderflower, Yuzu Bitters 16 HONEYDEW DAIQUIRI Rum, Melon, Lime, Pastis 16 KOJI-SAN Shochu, Mezcal, Celery, Lime, Dashi 16 YUZU - SANSHO SOUR Gin, Yuzu, Lemon, Sansho Pepper SAKE 14/75 OZE NO YUKIDOKE 尾瀬の雪解け Junmai, Gunma 14/75 RYUJIN 龍神 Ginjo, Gunma 15/__ HAKKAISAN 八海山 Kijoshu, Niigata SHOCHU 12 HYAKU Rice, Kumamoto 12 MIZU NO MAI Barley, Saga 13 IICHIKO - SAITEN Barley, Ooita 12 TOMI NO HOZAN Sweet Potato, Kagoshima SPARKLING 16/85 ALTA LANGA BRUT - ENRICO SERAFINO Pinot Nero - Chardonnay, Piedmont 17/95 TATENOKAWA 楯の川 Junmai Daiginjo, Yamagata WINE 13/55 CASTELLO DI BOSSI ROSE Sangiovese - Cabernet Sauvignon, Tuscany BEER 8 STILLWATER EXTRA DRY Sake Style Saison NON-ALCOHOLIC 8 TOKYO LEMONADE Yuzu, Shiso, Lemon JAPANESE WHISKY (2oz/1oz) 70/35 AKASHI - 5YR SHERRY CASK Caramel, Dried Apricot, Jasmine 60/30 AKASHI - 3YR SAKE CASK Walnut, Apple, Leather 60/30 AKASHI - SINGLE MALT Clove, Anise, Rich Malt 60/30 CHICHIBU - US EDITION Prominent Vanilla, Dried Fruit, Oak 80/40 CHICHIBU - PORT PIPE Spiced Cranberry, Rose, Grapefruit 60/30 CHICHIBU - FLOOR MALTED Cereal Milk, Buttered Biscuit, Pepper 30/-- SUNTORY - YAMAZAKI 12YR Grapefruit, Toasted Coconut, Baking Spice 80/40 SUNTORY - YAMAZAKI
    [Show full text]
  • Japan Wine Report 2012 Wine Annual Japan
    THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 2/21/2013 GAIN Report Number: JA3501 Japan Wine Annual Japan Wine Report 2012 Approved By: Steve Shnitzler, Director Prepared By: Sumio Thomas Aoki, Senior Marketing Specialist Kate Aoki, Intern Steven Ossorio, Intern Report Highlights: In 2012, the United States held a 7.7% value share of Japan's $1,037 million imported bottled wine market. This was an increase from the 7.5% share in 2011. Market share of bottles priced ¥500 JPY ($6.33) or under and ¥1000 – 1500 JPY ($12.66 – 18.99 USD) continue to increase. Bulk wine imports continue to grow as domestic Japanese wine companies bottle their own wine. Executive Summary: Executive Summary Distribution of Japanese bottled wine is approximately 900 thousand hectoliters. This plus 1.81 million hectoliters of imported bottled wines totaled 2.71 million hectoliters of wine distributed in Japan. The Japanese wine market continues to be very competitive. Although 50 countries supply wine to Japan, ten countries account for approximately 96% of the imported volume. On-premise consumption continues to increase as the Japanese economy improves and wine becomes more generally affordable. Upscale Japanese izakaya restaurants are performing quite well, and standing wine bars are becoming more popular, particularly among middle-aged and older men. Off-premise o Off-premise consumption has increased as well. Supermarkets are carrying more inexpensive (under ¥1000 JPY or $12.66) wines, and premium wines are increasingly being consumed from online sources.
    [Show full text]
  • Small Plates 7 Large Format Social Plates Salads & Soups Hand Helds
    social plates hand helds add small plate 3 Notch chicken wings 14 savory & sweet ribs duo 15 served with shaved vegetable sticky pork, ginger mustard, green fish & chips wrap 14 salmon bacon club 15 salad & Notch ranch papaya, caramelized fish sauce, cod, house tartar, kimchi coleslaw green goddess mayo, bibb lettuce, choice of: sesame, vs savory cumin dusted olive oil marinated tomato, beef, toasted peanuts, chili oil, herbs GF Notch strip steak burrito 15 white orchid red curry compressed cucumber, brioche korean fried GF basil fried rice, chili aioli, edamame salad, strip steak Notch smash burger 13 caramelized fish sauce shrimp hatosi toasts 11 strip steak & pork belly blend, soy red miso remoulade, charred bahn mi chicken wrap 13 glazed onions, Notch bacon, aged pork dumplings 12 cabbage, sesame, pickled onion katsu chicken thigh, macerated cheddar, Notch ranch, brioche spicy mushroom ponzu, caramelized vegetables, herb salad, xo sauce shiitake, crispy ginger Notch crispy calamari 13 shishito peppers, shaved onion, crab takoyaki fritters 13 cilantro, mint, crispy basil soy glaze, kewpie mayo, bonito choice of flatbread, bao smoke tuna dip 11 bun, or lettuce wrap togarashi dressing, fermented onion, Notch money bags 11 roasted corn salad, compressed black garlic syrup, wonton crisps GF cucumber, sweet soy emulsion tempura cod 12 pork belly 13 eggplant twice cooked 10 togarashi, bacon aioli, tamarind cucumbers, black pork sausage, caramelized onion, shaved bok choy sesame, Notch hoisin green curry mussels 12 smoke coconut, shaved carrot
    [Show full text]
  • Australia Trade Tasting 2019
    AUSTRALIA TRADE TASTING 2019 30 JANUARY THE MANSION HOUSE, DUBLIN #ATTwine Wine regions Darwin Introduction of Australia Welcome to our Australia Trade Tasting. The 2018 vintage in Australia was down by We’re delighted to return to The Mansion 10% on the previous year, producing 1.79m House to host the biggest, brightest and tonnes and increasing the purchase price Indian Ocean NORTHERN most diverse showcase of Australian wine of grapes by 8%, reflecting the increased TERRITORY in Ireland. demand from the world markets. Total exports to the end of September 2018 QUEENSLAND Australia has thousands of wineries, were $2.71bn, up 11%. China is now the dotted throughout 65 wine regions across largest destination by value, growing at the country. Our unique climate and vast WESTERN AUSTRALIA 29%, followed by the USA in slight decline landscape enables us to produce an and the UK up 9%. White wine production 28 incredibly diverse range of wine, which SOUTH AUSTRALIA South Eastern Australia* returned to growth driven by a strong Brisbane can be seen in more than 100 different Chardonnay crush up 9%, while red 29 grape varieties. Australian winemakers production was down. 30 are proud creators and innovators and we Darling R NEW SOUTH WALES During the tasting, don’t miss the Women 1 31 are lucky to have the freedom to make 2 Perth 10 33 32 exceptional wine, and to do it our own in Wine Focus Table, showcasing wines Great 3 11 44 Pacific Ocean 12 14 Lachlan R 35 34 4 Australian Bight 15 6 13 36 way.
    [Show full text]
  • Yufuin Shochu
    YUFUIN WHITE Shochu Yatsushika Brewery, Oita Prefecture SHOCHU DETAILS: Raw Material: Barley Alcohol: 20% Distillation: Single ABOUT SHOCHU Shochu is a distilled spirit native to Japan since the 15th century. It originated on the southern island of Kyushu, which remains its heart, but is now produced all over Japan. Shochu can be distilled from many different ingredients, but barley, rice and sweet potato are the most common. Shochu is unique from other categories of distilled spirits because it begins with a grain inoculated with koji-kin, similar to sake production. The koji is then fermented in the same way a sake starter is created, following which the mash is distilled, filtered, stored and bottled. Until the 1970s, shochu was only consumed in southern Japan, but its appeal began to travel and resulted in a national boom. In 2003, domestic shochu sales surpassed sake and have never looked back. ABOUT THE DISTILLERY Yatsushika brewery was founded in 1864 by Toukou Aso (first generation), and was strictly a sake producer for 200 years. As the popularity for sake waned, Yatsushika expanded into shochu production. Deep in the scenic Kuju Mountain Range of Oita prefecture lies Yatsushika brewery. Commonly known as the ‘roof of Kyushu,’ this area is the leading producer of barley shochu in Japan. Nestled in the bosom of nature, the secret of Yatsushika’s flavor is twofold: the clear, fresh water delivered to the brewery by a 250 meter well tapping into a natural underwater spring, and the winter climate perfect for cold brew with temperature reaching 14 degrees F.
    [Show full text]
  • Pullman Signature Cocktails ___
    Pullman Signature Cocktails ___ Passionate Scene Manny David’s award winning cocktail. Bacardi rum & strawberry liqueur shaken with orange, lime, topped with lemonade & passionfruit pulp Botanic Dungeon Refreshing drink combining Botanic Australis gin with kiwi fruit, cucumber, mint & ginger ale Murasame Straight from Japan, Shochu sake mixed with Drambuie & lemon juice Sharing Cocktails ___________________ Sangria Red or white, the choice is yours. Serves 2 The Caribbean Captain Captain Morgan Spiced & Tanqueray stirred with orange, lime & mint & topped up with ginger ale. Serves 2 Sour Cocktails _________ Amaretto Sour An all-time favourite brings sour and sweet together perfectly balanced. Galliano Amaretto with lemon & pineapple juice New York Sour Jack Daniel’s with sour mix finished with a red wine float Tropical FNQ Cocktails ____ Paloma Citrus influenced cocktail featuring Jose Cuervo tequila, lime & grapefruit & lemonade Strawberry Crush Very refreshing and fruity drink; muddled strawberries, Absolut vodka and strawberry liqueur Wellbeing Cocktails – (using the health benefits of Dilmah tea) Pullman Rose Strawberry liqueur shaken with Cointreau, cranberry juice, French rose vanilla tea & lemon lime tea infusion Summer Peach Classic Dilmah Earl Grey tea with Canadian Club, peach liqueur & pear peach tea infusion. Dessert Cocktails ______ Chocolatini Love creamy, silky cocktail? We got you covered with Baileys, Tia Maria, Mozart chocolate, cream & chocolate sauce Cheesecake Martini Sweet tooth? Look no further; Absolut Vanilla stirred with butterscotch & Liquor 43 Don’t Feel Like alcohol? _____________________ Dr Feel Good Fresh pineapple, strawberry purée, orange juice, sweet & sour mix, Monin vanilla syrup Mango and Lychee Martiniless Mango Nectar and Lychee blended with ice producing a refreshing virgin martini All traditional cocktails and your personal favourites also available on request .
    [Show full text]
  • Pinofile Vol 3, Issue 8
    PinotFile© Pinot Noir Tastes Like Itself, and It’s Pennsylvania Pinot Noir?? Good I just returned from two weeks in Pennsylvania visiting some good friends. I was astonished by the archaic and monopolistic wine distribution system Volume 3, Issue 8 in this state. Wine is only sold in state-operated wine and liquor stores October 6, 2003 where the stores all carry essentially the same wines at fixed retail prices which are generally $2-5 higher than we pay in California. The stores have limited hours, stock primarily mainstream unexciting wines, with The Burgundy Wine only a few premium wines offered. The Pinot Noir and Burgundy selection Federation reports is pathetic. Wine is not sold in markets and beer is only sold in cases at that exports to the US, Canada, and Japan beer-only outlets! Wine from California cannot be shipped to consumers are down 30% in vol- in Pennsylvania. If you live in Pennsylvania and want to buy some Rochioli ume the first 6 Pinot Noir from the winery or a wine store in Chicago?- tough luck. months of this year. In the US this de- The Pennsylvania wine industry is also very interesting. There are over 80 crease is due to the wineries, but the stores stock very few home-state wines. The only Penn- prolonged economic sylvania wine I saw on restaurant wine lists were a Chardonnay and Pinot crisis and stronger euro against the dol- Noir from Chaddsford Winery, the largest producer at 38,000 cases per lar. Burgundy im- year. I could not find anyone who actually buys and drinks wine from their porters are living on own state! Many of the eastern varietals produced such as seyval and their stocks and wait- chambourcin just don’t attract the consumer’s eye.
    [Show full text]
  • The EPA Brings Shochu Into the EU with the Japan-European Union Economic Partnership Agreement (EPA), Shochu Stands to Find Its Place in the World Market
    UPDATE The EPA Brings Shochu into the EU With the Japan-European Union Economic Partnership Agreement (EPA), shochu stands to find its place in the world market apanese sake. In the Western president Mitsuhiro Takahashi said, J world, it usually refers to “Our main product is rice shochu. nihonshu. In Japan, however, sake At the World Fair, we introduced means alcohol, and shochu is another nihonshu as a brewed beverage and traditional Japanese sake for the rice shochu as distilled. Both are Shochu bottles from three makers. world to explore. made from rice—Japan’s principal Bottle shapes and sizes differ by product, and when the EPA goes into effect, The distilled spirit with a five- crop. We offered a tasting of rice Pairing TAKAHASHI SHUZO rice shochu with sushi relaxing restrictions on bottle quantities, at the Expo Milan 2015. This new category hundred-year history is fermented shochu with sushi to show visitors makers can use their original bottles of alcoholic beverage captivated Italian bartenders. with a koji mold (Aspergillus oryzae) how well it pairs. It was quite a hit.” that were designed for individual products. before distillation. Its medley of After the positive response in ingredients gives it distinctive 2015, TAKAHASHI SHUZO’s characteristics, including complex European exports increased 112.5% flavors and aromas. the following year. In 2017, the Made from sweet potatoes, soba, year-over-year growth rate rose to barley, rice, or brown sugar, shochu 268.5% and continues upward. In brings a new proposition to the Europe, they currently export to table as a spirit (alcohol content the U.K., the Netherlands, Belgium, Presidents of three shochu makers.
    [Show full text]
  • Global Market Report April 2021.Pdf
    Global Market Report Ciatti Global Wine April 2021 & Grape Brokers 201 Alameda Del Prado #101 Volume 12, Issue No. 4 Novato, CA 94949 Phone (415) 458-5150 Each year, late March into April can feel like a hinge point in the bulk-buying April 2021 calendar. International buying generally enters a quieter phase while analysis is made of Q1 sales and future sales for the Northern Hemisphere summer are Volume 12, Issue No. 4 projected. Meanwhile, the size and quality of the Southern Hemisphere harvests, drawing to a close, are assessed to establish what will be available soon and at what price, while the early growing conditions in Europe are watched to establish what 3 Shipping Update may be available later. 4 California This period of deliberation feels even more pronounced this year, with COVID-19 6 Argentina uncertainty still pervasive. How the Northern Hemisphere’s 2021 summer will play out is unknown: will the better weather and the vaccination rollouts combine to 7 Chile enable some sense of normal summer life, with get-togethers, visits to the on-trade, 9 France holidays? Uncertainty is likely to encourage the continuation of the limited-risk 11 Spain strategy seen on many bulk markets over the past year: incremental, retail-driven buying covering only what is definitely required. 12 Italy 14 South Africa Argentina and Chile’s growing and picking seasons have been less warm, dry and sunny than normal. Argentina’s crop size appears to be in line with last year’s but 16 Australia Chile’s is proving harder to quantify.
    [Show full text]
  • Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi
    Journal of Fungi Review Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi Kei Hayashi 1,*, Yasuhiro Kajiwara 1, Taiki Futagami 2,3 , Masatoshi Goto 3,4 and Hideharu Takashita 1 1 Sanwa Research Institute, Sanwa Shurui Co., Ltd., Usa 879-0495, Japan; [email protected] (Y.K.); [email protected] (H.T.) 2 Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; [email protected] 3 United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; [email protected] 4 Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga 840-8502, Japan * Correspondence: [email protected]; Tel.: +81-978-33-3844 Abstract: The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black koji fungus (Aspergillus luchuensis) or white koji fungus (Aspergillus luchuensis mut. kawachii) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating koji fungus during the shochu production process, we use a Citation: Hayashi, K.; Kajiwara, Y.; unique temperature control method to ensure that these three important elements, which greatly Futagami, T.; Goto, M.; Takashita, H.
    [Show full text]
  • Trends in Wine, Spirits, & Beer
    Trends in Wine, Spirits, & Beer Hawaii HLC Conference, October 2015 New Products, New Services, New Experiences History of Alcohol in Hawaii Trends in Beer, Wine, and Spirits Craft Beer and Local Beer Growth Spirits Summary – Whiskey Winners Sake and Shochu (Soju) Ancient Hawaiian’s brewed Okolehau ▪ Made from root of ti plant, Hawaiian “moon-shine” ▪ Okolehau translates to “iron-butt” (for shape of iron brew pots) ▪ Exported since late 18th century , first by English seamen ▪ Don Francisco de Paula Marin, the early Spanish settler in Honolulu, was the first Island resident known to have brewed beer. ▪ In his journal entries for both February 2, 1812, and December 7, 1815, Marin recorded making “a barrel of beer,” apparently for sale. Hawaii’s first brewery opened in 1854. ▪ Hawai‘i’s first full-scale brewery appeared in April 15, 1854. ▪ The Polynesian, a weekly newspaper, carried an unchanging one-column advertisement. Titled “Honolulu Brewery.—Genuine Beer,” the ad stated: “The undersigned, having established a Brewery in Honolulu, Fort street, opposite the French Hotel, are now prepared to supply families, hotels, boardinghouses and bar rooms, in bottles or in kegs. This beer is made of barley and hops only,—contains no alcohol. .” ▪ On October 28, 1854, the ad was retitled “Honolulu Brewery Malt Beer,” and the reference to its non-alcoholic contents was deleted The Royal Brewery, 553 South Queen Street In 1899, a New York architect designed a brewery building to the specifications of the Honolulu Brewing and Malt company. The four story building on Queen Street is of grand proportion and a rare architectural statement with its three-story brick arches, corbels, and intricate patterns reflecting the finest masonry craftsmanship of the time.
    [Show full text]
  • Shochu & Awamori
    本格焼酎・泡盛 | Honkaku Shochu & Awamori 本格焼酎泡盛 What is Fermentation Method The most distinctive features of the shochu production process are fermentation with koji, Honkaku Shochu ? and the use of pot distillation. Koji-kin is a type of mold indigenous to Japan. & Awamori? Distillation Method There are two types of pot distillation: atmospheric and reduced pressure distillation. Honkaku shochu and awamori are classified as pot distillation in which the spirit retains the rich aroma of the ingredients. On the other hand, continuous distillation, as the name suggests, involves continuously repeated distillation. This is used to eiciently produce high concentrations of alcohol, without the flavor and aroma of the ingredients. Shochu made from natural ingredients, in old-fashioned ways, and batch distilled (oicially called "otsu-type shochu") is called honkaku shochu. Within that category, shochu made in Okinawa Prefecture is called "awamori". Honkaku shochu and awamori are distilled liquors, as are whisky, brandy, and vodka, but the dierence lies in how the raw material starch is converted into sugar. Western distilled liquors use large amounts of barley or other raw materials of abundant sugar content. Korean soju, Chinese baijiu, and other Eastern distilled liquors use koji. Diverse Raw Materials Stainless Steel Pot Still Wooden Pot Still Sweet Potato Barley Rice Brown Sugar Buckwheat Maturation Method Compared to foreign distilled liquors, the raw materials (for shochu) are truly diverse, Aer distillation, they are placed in jars, barrels, or tanks to including sweet potato, barley, rice, brown sugar, and buckwheat. mature. This maturation further deepens taste and fragrance. Each region grows grains and other crops suited to the local soil, and these become the As awamori is matured, it develops a progressively deeper ingredients for the honkaku shochu they produce.
    [Show full text]