아황산 및 당 내성을 가진 토착형 Saccharomyces cerevisiae 효모에 의한 캠벨얼리 포도주의 발효 특성
Fermentation characteristics of Campbell Early wine by indigenous Saccharomyces cerevisiae yeasts with resistance to potassium metabisulfite and a high sugar concentration
0
조회
0
다운로드
6
인용
0
참고문헌
키워드
초록
우리나라 캠벨얼리 포도주의 발효 중 효모 천이단계에서 분리된 아황산 및 당 내성 토착형 효모 균주 S. cerevisiae S13과 D8 균주를 이용하여 캠벨얼리 포도주를 발효하여 그 특성을 산업용 포도주 효모 W-3 균주와 비교하였다. 토착형 효모 두 균주는 초기 발효 중 알코올 생성이 다소 지연되었으나 발효 4~5일 후부터 알코올의 생성량이 대조균주의 경우보다 높아졌다. 발효 종료 후 S13 포도주는 12.6%, D8 포도주는 13.2%로서 대조균주 W-3 포도주의 12.0%보다 높은 알코올 함량을 나타내었다. 발효 후 제성한 적포도주의 잔존 가용성 고형분의 함량, pH 등에는 큰 차이가 없었지만 S13 포도주와 D8 포도주는 총산 및 malic acid, lactic acid 함량이 높게 나타났다. 특히 lactic acid 함량에 있어서 W-3 포도주에 비하여 S13 포도주는 8.9배, D8 포도주는 약 6.0배의 높은 수준을 나타내었다. 토착형 효모 포도주는 W-3 포도주보다 아세트알데히드 함량이 다소 높았으나 매우 낮은 메탄올 함량을 나타내어 W-3 포도주의 72%, 식품공전상 기준치의 약 11% 수준을 나타내었다. n-Propanol과 iso-amyl alcohol의 함량에는 W-3 포도주와 큰 차이가 없었으나 iso-butanol의 함량이 W-3 포도주보다 다소 낮게 나타났다. 관능검사 결과 토착형 효모 포도주는 색, 향, 맛, 전반적 기호도에서 모두 W-3 포도주에 비하여 높은 점수를 얻었으며 특히 색에 있어서는 D8 포도주가 3.66점, 향에 있어서는 S13 포도주가 3.42점으로서 W-3 포도주의 색 3.08, 향 2.92보다 매우 높은 점수를 얻었다.
Abstract
The indigenous Saccharomyces cerevisiae strains S13 and D8 were isolated at the microbial succession stage during spontaneous fermentation of Campbell Early wine as a resistant to potassium metabisulfite and a high sugar concentration. In this study, the fermentation characteristics of Campbell Early wine were investigated and compared with those of S. cerevisiae W-3, an industrial wine yeast. Alcohol production by the two strains was delayed at the initial fermentation stage, but increased fast when the fermentation continued. After the fermentation, the S13 and D8 wines contained 12.6% and 13.2% (v/v) alcohol, respectively, which were significantly higher than the alcohol content of the W-3 wine (12%, v/v). No marked differences were observed in the residual soluble solid content and the pH. However, the S13 and D8 wines showed high levels of total acid content, including malic and lactic acids. Especially, the lactic acid content was 8.9-fold in the S13 wine and six-fold in the D8 wine, compared with that of the W-3 wine. The two strains produced a higher level of acetaldehyde and a lower amount of methanol in the wine than the W-3 strain. The iso-Butanol content was lower in the two indigenous yeast wines with similar levels of n-propanol and iso-amyl alcohol contents than that in the W-3 wine. In the sensory evaluation, the S13 and D8 wines had higher scores for their color, flavor, taste and overall preferences than the W-3 wine. Especially, the S13 and D8 wines had much higher scores than the W-3 wine for flavor and color, respectively.
참고문헌 (37)
- Jackson R, "Wine science: principles and applications", pp.1~14 (2008), Academic Press
- "FAOSTAT" (2012)[URL]
- "IWSR report" (2010)[URL]
- Fleet GH, "Yeast interaction and wine flavor", Int J Food Microbiol, 86, pp.11~22 (2003)
- Lambrechts M, "Yeasts and its importance to wine aroma", S Afr J Enol Vitic, 21, pp.97~129 (2000)
- Romano P, "Function of yeast species and strains in wine flavor", Int J Food Microbiol, 86, pp.169~180 (2003)
- Cavalieri D, "Evidence for S. cerevisiae fermentation in ancient wine", J Mol Evol, 57, pp.S226~S232 (2003)
- Fleet G, "Growth of yeasts during wine fermentation", J Wine Res, 1, pp.211~223 (1990)
- Hong YA, "Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as starter culture", Food Microbiol, 34, pp.207~214 (2013)
- Henschke P, "Yeast strains available for winemaking 2004", 2005, 2004, pp.153, 8~24
- 황성우, "동결 농축 Campbell Early 포도 과즙의 무가당 적포도주 발효 특성", 한국식품저장유통학회지, 16(6), pp.977~984 (2009), 한국식품저장유통학회
- Cho Y, "A market trend of Korean alcoholic beverages in 2012", Alcohol Liquor Ind, 115, pp.72~81 (2013)
- "The Annual Report of Food Industry", pp.200~205 (2002), The AF News Press
- Kim S, "The present state of grape cultivation in Korea", Symposium on development of Yeongdong grape cluster regional innovation, pp.4~10 (2005), Yeongdong Grape Cluster Organization
- Kim M, "Fermentation characteristics of osmotolerant yeasts isolated from Korean grapes", 석사, pp.2006
- Kishimoto M, "Classification of cryophilic wine yeasts based on electrophoretic karyotype, G＋C content and DNA similarity", J Gen Appl Microbiol, 40, pp.83~93 (1994)
- Toshiro O, "Enhancement of glycerol production by brewing yeast (Saccharomyces cerevisiae) with heat shock treatment", J Ferment Bioeng, 82, pp.187~190 (1996)
- AOAC, "Official method of analysis 17th Ed" (2000), Association of official analytical chemists
- Amerine M, "Methods for analysis of musts and wine", pp.176~180 (1980), Wiley & Sons
- Ahmed H, "Principles and reactions of protein extraction, purification and characterization", pp.350~352 (2004), CRC Press
- Kim D, "Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine", Biotechnol Lett, 30, pp.1633~1638 (2008)
- Lawless H, "Sensory evaluation of food: principles and practices", pp.149~174 (1988), Chapman and Hall
- STAT 9.3 user’s guide, "SAS", pp.2004, SAS
- Jackisch P, "Modern winemaking", pp.164~165 (1985), Cornell University Press
- American Wine Society, "The complete handbook of winemaking", pp.87~93 (1994), Kent Inc.
- Amerine M, "Acid and the acid taste: Ⅰ. The effect of pH and titrable acidity", Am J Enol Vitic, 16, pp.29~37 (1965)
- 이주경, "Campbell Early를 이용하여 만든 포도주의 산도 감소에 관한 연구", 한국식품과학회지, 38(3), pp.408~413 (2006), 한국식품과학회
- Korea Food & Drug Administration, "Food code", KFDA, 10-3-25~ (2010)
- Cabaroglu T, "Methanol contents of Turkish varietal wines and effect of processing", Food Control, 16, pp.177~181 (2005)
- Wu J, "Pectinesterase inhibitor from jelly-fig (Ficus awkeotsang Makino) achenes reduces methanol content in carambola wine", J Agric Food Chem, 53, pp.9506~9511 (2005)
- Wu M, "Separation and utilization of pectin lyase from commercial pectic enzyme via highly methoxylated cross-linked alcohol-insoluble solid chromatography for wine methanol reduction", J Agric Food Chem, 55, pp.1557~1562 (2007)
- Rankine B, "Formation of higher alcohols by wine yeasts and relationship to taste thresholds", J Sci Food Agric, 18, pp.583~589 (1967)
- Romano P, "Function of yeast species and strains in wine flavour", Inter J Food Microbiol, 86, pp.169~180 (2003)
- Gordon B, "Wine color analysis using the evolution array UV-Visible spectrophotometer", Thermo Scientific Application Note 51852, ~ (2009)
- 이장은, "한국산 적포도주의 색도 변화에 관한 연구 (II)", 한국식품과학회지, 34(2), pp.164~169 (2002), 한국식품과학회
- Zoecklein B, "Wine analysis and production", pp.129~168 (1995), Chapman and Hall
- 박은경, "국산 포도주 개발을 위한 소비자 선호분석", 한국식품저장유통학회지, 17(3), pp.418~424 (2010), 한국식품저장유통학회