TABLE 2

Characteristics of the 10 hybrids with highest production of isoamyl acetate as measured in the industrial wort fermentationsa

Strain group and nameEA production (ppm)IA production (ppm)Fermentation efficiency (au)b
Parental strains (source)
    Y141 (sake)12.21 ± 2.881.47 ± 0.450.94 ± 0.05
    Y354 (ale)13.24 ± 4.911.81 ± 0.321.02 ± 0.00
    Y397 (ale)14.25 ± 2.251.89 ± 0.320.96 ± 0.00
Additional ale reference strains
    Y1376.80 ± 1.590.32 ± 0.091.03 ± 0.06
    Y3256.01 ± 1.190.27 ± 0.031.03 ± 0.00
    Y34910.19 ± 0.780.39 ± 0.071.02 ± 0.04
Y354 × Y397 strains
    H4116.55 ± 2.642.65 ± 0.440.97 ± 0.03
    H4212.27 ± 4.662.00 ± 0.660.99 ± 0.00
    H4316.20 ± 1.332.39 ± 0.390.95 ± 0.01
    H4417.39 ± 1.132.75 ± 0.120.93 ± 0.02
    H4514.69 ± 3.322.52 ± 0.090.98 ± 0.01
    H4616.08 ± 1.732.16 ± 0.371.00 ± 0.01
Y141 × Y397 strains
    H3415.82 ± 1.812.13 ± 0.420.87 ± 0.12
    H3516.64 ± 1.072.28 ± 0.330.97 ± 0.01
    H3714.38 ± 1.602.03 ± 0.320.96 ± 0.00
    H3915.54 ± 3.422.03 ± 0.380.94 ± 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.