Method for culturing brewer's yeast using herbal extracts and alcoholic beverages produced using the same

Abstract

The present invention relates to a method for culturing brewing yeast, comprising the steps of: adding a herb to an alcohol-containing liquid and extracting it to produce an extract; mixing the extract with wort to produce a mixture; and inoculating yeast into a medium containing the mixture to culture it. Furthermore, the present invention relates to a method for producing alcoholic beverages using brewing yeast produced by the method of the present invention. Additionally, the present invention relates to a method for recovering and reusing yeast from alcoholic beverages produced using the brewing yeast of the present invention.

Description

Technology Field

[0001] The present invention relates to a method for culturing brewing yeast using a herb extract and a method for producing alcoholic beverages using the same. Background Technology

[0003] Beer is a fermented beverage produced using malt and hops, and much research is being conducted to improve the flavor, shelf life, or functionality of beer.

[0005] As part of such research, attempts to use herbs in beer production have recently been made. For example, Korean registered patent No. 10-1999746 discloses a beer production process in which herbs are added to a filtered mash of saccharified liquid and boiled to produce wort, and then yeast is added to ferment the wort, in order to impart a hop-like flavor to the beer without using hops. The problem to be solved

[0007] The objective of the present invention is to provide brewing yeast with excellent viability and vitality.

[0008] In addition, the objective of the present invention is to provide a fermented alcoholic beverage with enhanced aroma components.

[0009] In addition, the objective of the present invention is to increase the yield of yeast recovered from alcoholic beverages. means of solving the problem

[0011] To achieve the above objective, the present invention,

[0012] A step of preparing an extract by adding herbs to an alcohol-containing liquid and extracting them;

[0013] A step of preparing a mixture by mixing the above extract and wort; and

[0014] A step comprising inoculating yeast into a medium containing the above mixture and culturing it.

[0015] A method for culturing brewing yeast is provided.

[0017] In addition, the present invention provides a method for producing alcoholic beverages comprising the step of adding brewing yeast cultured by the method of the present invention to a liquid prior to fermentation and fermenting it.

[0019] In addition, the present invention provides a method for reusing yeast, comprising the step of recovering yeast from alcoholic beverages produced using the brewing yeast of the present invention. Effects of the invention

[0021] The brewing yeast of the present invention has excellent viability and activity.

[0022] Alcoholic beverages produced using the brewing yeast of the present invention contain aromatic components derived from herbs.

[0023] Yeast can be recovered with a high yield from alcoholic beverages produced using the brewing yeast of the present invention. Brief explanation of the drawing

[0025] Figure 1 shows the results of screening the aroma components of an oregano 0.10% sample (stored). Specific details for implementing the invention

[0026] The present invention is,

[0027] A step of preparing an extract by adding herbs to an alcohol-containing liquid and extracting them;

[0028] A step of preparing a mixture by mixing the above extract and wort; and

[0029] A step comprising inoculating yeast into a medium containing the above mixture and culturing it.

[0030] This is about the method of culturing brewing yeast.

[0032] In addition, the present invention,

[0033] The present invention relates to a method for producing alcoholic beverages comprising the step of adding brewing yeast cultured by the method of the present invention to a liquid prior to fermentation and fermenting it.

[0035] In addition, the present invention,

[0036] The present invention relates to a method for reusing yeast, comprising the step of recovering yeast from an alcoholic beverage produced using brewing yeast cultured by the method of the present invention.

[0038] The present invention will be described in detail below.

[0040] Extract preparation steps

[0041] The method for culturing brewing yeast according to the present invention includes the step of adding herbs to an alcohol-containing liquid and extracting to produce an extract.

[0043] The above alcohol-containing liquid may be a fermented beverage. Additionally, the above alcohol-containing liquid may be an alcoholic beverage fermented using malt. For example, the above alcohol-containing liquid may be beer, sparkling wine, makgeolli, sake, whiskey, rum, wine, brandy, vodka, etc., preferably a fermented beverage using malt, and more preferably beer. In this case, the pH of the above alcohol-containing liquid may be pH 3 to 6.5, or pH 3.3 to 6, or pH 3.5 to 5.

[0045] The above herb may be oregano. The above herb may be a thymol-containing herb. In one example, the herb may be lemongrass, hibiscus, jasmine, chamomile, lavender, lemon verbena, oregano, and preferably oregano.

[0047] The above extraction can be performed using an autoclave. For example, the above extraction can be performed at 90 to 130°C for 5 to 20 minutes, preferably at 105 to 129°C for 6 to 18 minutes, and more preferably at 121°C for 15 minutes.

[0049] An extract can be prepared by adding herbs to the above alcohol-containing liquid in an amount of 0.001 to 10.0 w / v%, 0.001 to 8.0 w / v%, 0.001 to 6.0 w / v%, 0.001 to 4.0 w / v%, or 0.001 to 2.0 w / v%, e.g. 0.01 to 1.5 w / v%, e.g. 1.0 w / v%, and extracting. In one example, a herb extract can be prepared and used by adding herbs to beer as a solvent, performing high-temperature pressurized extraction (autoclave, 121°C, 15 minutes), and then filtering.

[0051] By adding herbs to an alcohol-containing solution, the DPPH scavenging ability increases compared to the alcohol-containing solution, and the total polyphenol content increases.

[0053] Mixture preparation step

[0054] The method for culturing brewing yeast according to the present invention includes the step of preparing a mixture by mixing the extract and wort.

[0056] In one example, a mixture can be prepared by mixing 400 to 9900 parts by weight of wort with 100 parts by weight of the extract, and in one example, 500 to 8000 parts by weight can be mixed with 100 parts by weight of the extract, 500 to 6000 parts by weight can be mixed, 500 to 4000 parts by weight can be mixed, 500 to 3000 parts by weight can be mixed, 500 to 2000 parts by weight can be mixed, or 500 to 1300 parts by weight can be mixed, and in one example, 600 to 1200 parts by weight can be mixed, 700 to 1100 parts by weight can be mixed, or 800 to 1000 parts by weight can be mixed.

[0058] In one example, the wort and extract can be mixed in a volume ratio of 99:1 to 3:1, for example, 15:1 to 5:1.

[0060] In one example, the mixture may contain 0.01 to 1 w / v% of oregano, for example 0.05 to 0.04 w / v%, for example 0.1 w / v%.

[0062] In one example, 1.0 w / v% of oregano is added to beer, which is an alcohol-containing liquid, to extract it, and this is added to wort at 10 volume% (i.e., wort 90: oregano extract 10 volume ratio) to obtain a level of 0.1 w / v% in the final mixture, which is a yeast culture.

[0064] Yeast culture stage

[0065] The method for culturing brewing yeast according to the present invention comprises the step of inoculating yeast into a medium containing the mixture and culturing it. The cultivation may be performed for 0.5 to 20 days, or for 1 to 18 days, or for 2 to 16 days. The cultivation may be performed for 3 days or more, 4 days or more, 5 days or more, or 6 days or more. The cultivation may be performed for 15 days or less, 14 days or less, 13 days or less, 12 days or less, 11 days or less, 10 days or less, 9 days or less, or 8 days or less.

[0067] In one example of the present invention, yeast can be cultured in a medium to which a herb extract has been added to increase the number of yeast cells, i.e., the concentration, and then the yeast can be recovered by cooling and precipitating to obtain brewing yeast.

[0069] At this time, add 1x10 yeast 3 Up to 1x10 10 Concentration in cells / ml, e.g., 1x10 3 Up to 1x10 4 Concentration in cells / ml, 1x10 4 Up to 1x10 5 Concentration in cells / ml, 1x10 5 Up to 1x10 6 Concentration in cells / ml, 1x10 6 Up to 1x10 7Concentration in cells / ml, 1x10 7 Up to 1x10 8 Concentration in cells / ml, 1x10 8 Up to 1x10 9 Concentration of cells / ml or 1x10 9 Up to 1x10 10 It can be inoculated into the medium at a concentration of cells / ml and cultured.

[0071] Method of cultivating brewing yeast

[0072] When brewing yeast is cultured using the culture method of the present invention, the viability and vitality of the yeast are increased.

[0074] The present invention extracts herbs under high temperature and pressure, using beer as a solvent, thereby exhibiting superior antioxidant capacity compared to conventional distilled water extracts and preventing microbial contamination by herbs. The present invention enables the production of herb extracts with excellent antioxidant capacity due to the antioxidant components contained in the beer solvent and approximately 4 to 5% alcohol, and can help reduce costs in alcohol production by utilizing residual beer generated during the beer production process.

[0076] Generally, the herb addition process used in beer production is the wort preparation, fermentation, or storage process. In contrast, the present invention utilizes herb extracts added during yeast culture to aid in viability and vitality during yeast culture. Furthermore, by performing the alcoholic beverage fermentation process using yeast cultured in a medium containing herb extracts, the antioxidant capacity of the alcoholic beverage, such as beer, can be enhanced, and the beer can be imparted with herbal aroma components.

[0078] Alcohol manufacturing method

[0079] The present invention relates to a method for producing alcoholic beverages comprising the step of adding brewing yeast cultured by the method of the present invention to a liquid prior to fermentation and fermenting it. The alcoholic beverage produced by the method of the present invention may contain thymol. The thymol may be thymol derived from herbs.

[0081] The above liquid before fermentation may be wort.

[0083] In addition, alcoholic beverages produced by the method of the present invention have superior DPPH scavenging ability and antioxidant activity compared to alcoholic beverages produced using general brewing yeast (i.e., yeast cultured in a medium using water).

[0085] One example of a conventional beer manufacturing method includes a process of adding yeast to the wort for fermentation during beer production. In one example of the present invention, brewing yeast of the present invention, cultured in a medium containing a herb extract, is inoculated into the wort and fermented to produce an alcoholic beverage, such as beer. In this case, even if the herb extract is not added to the wort used in the beer manufacturing process, aroma components derived from the yeast culture solution are transferred into the finally produced beer.

[0087] Method of reusing yeast

[0088] The present invention relates to a method for reusing yeast comprising the step of recovering yeast from an alcoholic beverage produced by the method of the present invention. That is, the present invention relates to a method for reusing yeast comprising the step of recovering yeast from an alcoholic beverage produced using brewing yeast cultured by the method of the present invention.

[0090] Brewing yeast cultured by the method of the present invention has high viability and activity, and using this, yeast can be recovered from alcoholic beverages with a high yield when producing alcoholic beverages. In other words, the vitality of the yeast recovered after fermentation during the production of alcoholic beverages is high.

[0092] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0094] Materials and Methods

[0095] In preparing the herb extract of the present invention, high-temperature pressurized extraction was performed using an autoclave at 121°C for 15 minutes. The herb used was a commercially available dried Turkish oregano product (herb manufacturer: Shinyoung FS Co., Ltd., distributor: Geumbo General Food). The beer used in preparing the herb extract was a commercially available beer (alcohol content 4.6 v / v%).

[0096] The wort used in the preparation of the culture medium with the addition of herb extract was prepared as follows. Purified water was added to crushed malt and heated to make a saccharified liquid, and hops were added and heated to make hot wort. Then, the coagulated material was removed to obtain clear wort, which was used.

[0098] <Experimental Example 1> Preparation of Herb Extract

[0099] <1-1> Experimental Method

[0100] <1-1-1> Measurement of Antioxidant Capacity

[0101] DPPH scavenging activity (%) was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay.

[0103] <1-1-2> Measurement of Total Polyphenol

[0104] Total polyphenols (mg / L) were measured using a BeerMaster Gallery instrument that applied the EBC method 8.12, which is a modified version of the Folin-Ciocalteau method used in the beer industry.

[0106] <1-2> Experimental Results

[0107] <1-2-1>

[0108] The DPPH scavenging activity and total polyphenol content of herbal extracts were evaluated according to the solvent. Distilled water and beer were used as solvents.

[0110] Specifically, 0.02 g of oregano was added to 100 ml of distilled water or beer (i.e., 0.02 w / v%) and subjected to high-temperature pressurized extraction, after which the DPPH scavenging activity was measured.

[0112] As a result, when added to distilled water and extracted at high temperature and pressure, the DPPH scavenging activity was about 10%, but when added to beer and extracted at high temperature and pressure, it was found to be high at about 46% (Table 1).

[0114] extraction solvent DPPH Scavenging Activity (%) Total polyphenols (ppm) Distilled water (pH 4) 9.5 19 Distilled water (pH 7) 10.4 18 Beer (pH 4) 45.9 119

[0116] <1-2-2> The DPPH scavenging activity was measured by increasing the oregano content in beer to 0.20 to 2.00 w / v%, performing high-temperature pressurized extraction, and then diluting the mixture 10-fold. For example, in Table 2 below, the 0.20% oregano sample was prepared by adding 0.20 g of oregano to 100 ml of beer (i.e., 0.20 w / v%), performing high-temperature pressurized extraction, and then diluting the mixture 10-fold (i.e., reducing the concentration to 1 / 10) to measure the DPPH scavenging activity. The total polyphenol content was analyzed without dilution.

[0118] As a result, DPPH scavenging activity increased as the oregano concentration increased (Table 2).

[0120] Sample DPPH Scavenging Activity (%)* Total polyphenols (ppm) Beer control 7.1 106 0.20% oregano 11.1 439 0.40% oregano 15.4 736 Oregano 1.00% 28.0 1314 Oregano 2.00% 44.4 2595

[0122] *Measure after diluting 10 times

[0124] <1-3> Conclusion

[0125] It was confirmed that when herbal extracts are prepared using beer containing antioxidant components and 4 to 5 v / v% alcohol, they exhibit excellent antioxidant ability.

[0127] <Experimental Example 2> Evaluation of viability and vitality of cultured yeast in medium supplemented with herb extract

[0128] <2-1> Experimental Method

[0129] <2-1-1> Measurement of Yeast Viability

[0130] Using a fluorescent viability cell counter, the number of yeast cells and the dead cell rate (%) were measured, and viability (%), which refers to the proportion of live cells among the total yeast, was determined.

[0132] <2-1-2> Measurement of Yeast Vitality

[0133] Proteinase A is an enzyme that is released from yeast cells in an inactive form under adverse conditions such as alcohol, CO2, and nitrogen source depletion. It is known that the inactive Proteinase A released externally is converted into an active form by autocatalysis and breaks down foam active proteins.

[0135] Since Proteinase A is released outside the yeast through autolysis, lower PrA activity can be interpreted as indicating better physiological state and vitality of the yeast; furthermore, as a protein-degrading enzyme, it is an indicator that has a high correlation with foam retention.

[0137] Proteinase A activity can be measured based on the principle that the fluorescent substrate MOCAc-Ala-Pro-Ala-Lys-Phe-Phe-Arg-Leu-Lys (Dnp)-NH2 emits fluorescence as the pheno-pheno bond is broken by Proteinase A, thereby releasing the quenching between DNP and MOCAc. In this case, the lower the Proteinase A activity value, the higher the vitality of the yeast can be evaluated.

[0139] <2-2> Experimental Results

[0140] <2-2-1> Culture experiment using 10ml of medium supplemented with herb extract

[0141] As shown in Table 3, 10 ml of culture solution was prepared by mixing oregano extract with wort.

[0143] And dilute the yeast in saline to 1 x 10 6 The concentration was adjusted to the cells / ml level, and 10 ml of the above culture medium was inoculated and cultured. The culture was performed for 7 days at 25 ℃ with stirring at 125 rpm, and the number of yeast cells, viability, and PrA activity were measured.

[0145] Sample 10ml culture solution Control group* 1 ml of distilled water + 9ml of wort Beer control group** 1ml of beer 0.10% oregano 1ml Oregano 1.0% Extract 0.20% oregano 1ml Oregano 2.0% Extract

[0147] *Control group: Distilled water (no herbal extract. No high-temperature, high-pressure extraction) and a mixture of wort

[0148] **Beer Control Group: A mixture of extract obtained by high-temperature, high-pressure extraction using only beer without the addition of herbs, and wort

[0149] Oregano 0.10% sample: An extract (i.e., 1.0 w / v%) is prepared by adding 1.0 g of oregano to 100 ml of beer and extracting it under high temperature and pressure, and a mixture is prepared by mixing 1 ml of the extract with 9 ml of wort. Therefore, the concentration of oregano in the culture medium is 0.10%.

[0150] Oregano 0.20% sample: An extract (i.e., 2.0 w / v%) is prepared by adding 2.0 g of oregano to 100 ml of beer and extracting it under high temperature and pressure, and a mixture is prepared by mixing 1 ml of the extract with 9 ml of wort. Therefore, the concentration of oregano in the culture medium is 0.20%.

[0152] As a result, the viability of the yeast samples cultured in a culture medium with added oregano extract was higher compared to the control group (a mixture of distilled water and wort), and PrA activity was lower compared to the control group, which can be interpreted as indicating higher yeast vitality (Table 4).

[0154] Sample Number of cells (x10 6 ) Viability (%) PrA activity (x10 -5 unit / ml) 1 day 3 days 7 days 1 day 3 days 7 days 7 days control group 10 30 70 99.4 96.0 91.0 17.9 Beer control group 21 64 86 99.6 95.3 87.5 30.3 0.10% oregano 19 66 84 99.4 98.4 94.4 14.3 0.20% oregano 20 58 79 98.7 98.5 93.7 15.9

[0156] <2-2-2> Culture experiment with 10ml added herbal extract under alcohol stress conditions

[0157] We evaluated whether the addition of oregano extract could be helpful in alcohol stress situations that can have an adverse effect on yeast viability and vitality.

[0159] To this end, 10 ml of culture solution was prepared by mixing oregano extract with wort and ethanol as shown in Table 5.

[0161] And dilute the yeast in saline to 1 x 10 6 The concentration was adjusted to the cells / ml level and inoculated into 10 ml of the above culture medium. The culture was incubated for 7 days at 25 ℃ and stirred at 125 rpm, and the number of yeast cells, viability, and PrA activity were measured.

[0163] Alcohol stress samples 10ml culture solution Control group* 1 ml of distilled water + 8ml wort + ethanol *** 1ml Beer control group** 1ml of beer 0.10% oregano 1ml Oregano 1.0% Extract 0.20% oregano 1ml Oregano 2.0% Extract

[0165] *Control group: Distilled water (no herbal extract. No high-temperature, high-pressure extraction), mixture of wort and ethanol

[0166] **Beer Control Group: A mixture of extract obtained by high-temperature, high-pressure extraction of beer alone without herb addition, wort, and ethanol

[0167] Oregano 0.10% sample: An extract (i.e., 1.0 w / v%) is prepared by adding 1.0 g of oregano to 100 ml of beer and extracting it under high temperature and pressure, and a mixture is prepared by mixing 1 ml of the extract, 8 ml of wort, and 1 ml of ethanol. Therefore, the concentration of oregano in the culture medium is 0.10%.

[0168] Oregano 0.20% sample: An extract (i.e., 2.0 w / v%) is prepared by adding 2.0 g of oregano to 100 ml of beer and extracting it under high temperature and pressure, and a mixture is prepared by mixing 1 ml of the extract, 8 ml of wort, and 1 ml of ethanol. Therefore, the concentration of oregano in the culture medium is 0.20%.

[0169] ***Ethanol: Add 1 ml of 100% v / v ethanol to make the final ethanol concentration in 10 ml of culture medium 10% v / v.

[0171] As a result, in the alcohol stress experiment, the cell proliferation of the sample with added oregano extract was greater from day 1 of culture, viability was higher on day 7 of culture, and PrA activity was significantly lower, indicating that the addition of herbal extract maintained higher viability and vitality of yeast under yeast stress conditions (Table 6).

[0173] Alcohol stress samples Number of cells (x10 6 ) Viability (%) PrA activity (x10 -5 unit / ml) 1 day 3 days 7 days 1 day 3 days 7 days 7 days control group 12 28 45 99.3 95.7 64.8 142.5 Beer control group 12 26 36 99.9 96.5 69.6 104.3 0.10% oregano 23 23 52 99.9 94.1 86.1 80.0 0.20% oregano 22 21 55 99.4 91.5 83.7 51.2

[0175] <2-2-3> Conclusion

[0176] Since the viability and vitality of yeast proliferated in a culture medium mixed with herbal extracts and wort were maintained at a high level, it was confirmed that the said culture medium can aid in yeast cultivation.

[0178] <Experimental Example 3> 1L Fermentation Experiment Using Cultured Yeast with Added Herb Extract

[0179] <3-1> Experimental Method

[0180] <3-1-1> The apparent extract and alcohol content of fermented liquor were measured using the Anton-Paar Density meter DMA5001 & Alcolyzer 3001.

[0182] <3-1-2> SPME-GC-MS / MS was used to measure the aroma components of fermented alcohol.

[0184] <3-2> Experimental Results

[0185] <3-2-1> Yeast cultured in amounts of 10ml, 100ml, and 1L with the addition of oregano extract was recovered and a 1L beer fermentation experiment was conducted.

[0186] Specifically, for a 10 ml culture, yeast was cultured and recovered in a mixture of 1 ml of 1.0 w / v% hot-pressure oregano extract and 9 ml of wort (total 10 ml culture).

[0187] For the 100 ml volume increase culture, 10 ml of the above yeast culture solution was added to a mixture of 10 ml of oregano 1.0 w / v% high-temperature pressurized extract and 90 ml of wort (total 100 ml culture solution) and cultured and recovered.

[0188] For the 1 L volume increase culture, 100 ml of the above yeast culture solution was added to a mixture of 100 ml of oregano 1.0 w / v% high-temperature pressurized extract and 900 ml of wort (total 1 L culture solution), cultured, and recovered.

[0189] And in the step of inoculating the wort with yeast for fermentation, the recovered yeast is 13 x 10 6 Beer fermentation was carried out by inoculating cells / ml to produce 1 L of beer. At this time, no herbs were added separately to the wort.

[0191] The analysis results of beer samples after fermentation and storage using the recovered yeast are shown in Table 7 below. When beer was produced using yeast cultured in a medium supplemented with oregano extract, there were no abnormalities in fermentation compared to the control group. Furthermore, the PrA activity of the recovered yeast after the completion of fermentation was lower than that of the control group, which helped to enhance the vitality of the recovered yeast. In addition, when beer was produced using yeast cultured in a medium supplemented with oregano extract, the DPPH scavenging activity of the stored liquor increased, and the antioxidant capacity of the final beer product was enhanced.

[0193] Sample Caustic sugar content (°p) Alcohol (%v / v) pH Color (EBC) Total polyphenols (ppm) DPPH Scavenging Activity (%) Recovered Yeast PrA Activity (x10 -5 unit / ml) Control group* 2.33 5.04 4.15 8.7 178 54 46.3 Beer control group* 2.31 5.06 4.13 8.9 175 58 32.0 0.10% oregano 2.39 5.04 4.11 8.7 177 62 28.8

[0195] *Control Group: Samples in which beer fermentation was performed using yeast recovered from a medium consisting of a mixture of distilled water (no herbal extraction, no high-temperature pressurized extraction) and wort.

[0196] **Beer Control Group: A sample in which beer fermentation was performed using yeast recovered from a medium consisting of a mixture of extract obtained by high-temperature, high-pressure extraction of beer alone without the addition of herbs, and wort.**

[0197] Oregano 0.10% Sample: A sample prepared by adding 1.0 g of oregano to 100 ml of beer and extracting it under high temperature and pressure (i.e., 1.0 w / v%), mixing 100 ml of the said extract with 900 ml of wort to prepare a mixture (oregano concentration 0.10 w / v%), and performing beer fermentation using yeast recovered from the medium of said mixture.

[0199] <3-2-2>

[0200] The fragrance components of the above-mentioned stock were screened using SPME-GC-MS / MS.

[0202] As a result, no oregano-derived aroma component (thymol) was found in beer samples prepared using yeast cultured in a medium without oregano extract (control group, beer control group), whereas thymol, an oregano-derived aroma component, was detected in beer samples prepared using yeast cultured in a medium with oregano extract (oregano 0.10% test group). Therefore, it was confirmed that even without adding herb extract during the wort preparation and beer fermentation processes, using yeast cultured in a medium with added herb extract can impart new aroma characteristics to fermented and aged beverages using herb-derived aroma components. This was inferred to be due to the adsorption and translocation of herb-derived aroma components onto the yeast (Fig. 1).

[0204] <3-3> Conclusion

[0205] By using yeast cultured in a medium supplemented with herbal extracts for beer fermentation, the antioxidant capacity of the beer can be increased, the specific aroma characteristics of the herbs can be imparted, and the vitality of the yeast recovered after fermentation is maintained at a high level.

Claims

Claim 1 A method for culturing brewing yeast, comprising the steps of: adding oregano to an alcohol-containing liquid and extracting to produce an extract; mixing the extract with wort to produce a mixture; and inoculating yeast into a medium containing the mixture to cultivate it. Claim 2 A cultivation method according to claim 1, characterized in that the alcohol-containing liquid is a fermented liquor. Claim 3 A cultivation method according to claim 1, characterized in that the alcohol-containing liquid is an alcoholic beverage fermented using malt. Claim 4 delete Claim 5 A culture method according to claim 1, characterized in that the extraction is performed using an autoclave at 90 to 130 ℃ for 5 to 20 minutes. Claim 6 A cultivation method according to claim 1, characterized by adding 0.001 to 10.0 weight% of oregano to the alcohol-containing liquid and extracting to produce an extract. Claim 7 A culture method according to claim 1, characterized by preparing a mixture by mixing 400 to 9,900 parts by weight of wort with 100 parts by weight of the extract. Claim 8 A method for producing alcoholic beverages comprising the step of adding brewing yeast cultured by the method of claim 1 to a liquid prior to fermentation and fermenting. Claim 9 A method of manufacturing according to claim 8, characterized in that the above-mentioned alcohol contains thymol. Claim 10 A method for reusing yeast comprising the step of recovering yeast from alcoholic beverages produced by the method of claim 8.

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