TABLE 2.
Characteristics of the 10 hybrids with highest production of isoamyl acetate as measured in the industrial wort fermentationsa
| Strain group and name | EA production (ppm) | IA production (ppm) | Fermentation efficiency (au)b |
|---|---|---|---|
| Parental strains (source) | |||
| Y141 (sake) | 12.21 ± 2.88 | 1.47 ± 0.45 | 0.94 ± 0.05 |
| Y354 (ale) | 13.24 ± 4.91 | 1.81 ± 0.32 | 1.02 ± 0.00 |
| Y397 (ale) | 14.25 ± 2.25 | 1.89 ± 0.32 | 0.96 ± 0.00 |
| Additional ale reference strains | |||
| Y137 | 6.80 ± 1.59 | 0.32 ± 0.09 | 1.03 ± 0.06 |
| Y325 | 6.01 ± 1.19 | 0.27 ± 0.03 | 1.03 ± 0.00 |
| Y349 | 10.19 ± 0.78 | 0.39 ± 0.07 | 1.02 ± 0.04 |
| Y354 × Y397 strains | |||
| H41 | 16.55 ± 2.64 | 2.65 ± 0.44 | 0.97 ± 0.03 |
| H42 | 12.27 ± 4.66 | 2.00 ± 0.66 | 0.99 ± 0.00 |
| H43 | 16.20 ± 1.33 | 2.39 ± 0.39 | 0.95 ± 0.01 |
| H44 | 17.39 ± 1.13 | 2.75 ± 0.12 | 0.93 ± 0.02 |
| H45 | 14.69 ± 3.32 | 2.52 ± 0.09 | 0.98 ± 0.01 |
| H46 | 16.08 ± 1.73 | 2.16 ± 0.37 | 1.00 ± 0.01 |
| Y141 × Y397 strains | |||
| H34 | 15.82 ± 1.81 | 2.13 ± 0.42 | 0.87 ± 0.12 |
| H35 | 16.64 ± 1.07 | 2.28 ± 0.33 | 0.97 ± 0.01 |
| H37 | 14.38 ± 1.60 | 2.03 ± 0.32 | 0.96 ± 0.00 |
| H39 | 15.54 ± 3.42 | 2.03 ± 0.38 | 0.94 ± 0.02 |
a
Values for the parental strains and three additional reference ale yeasts are also included.
b
Fermentation efficiency is represented as the total gas production at the end of the fermentation, relative to the average of the five ale reference strains. au, arbitrary units.