포도로부터 분리한 S. cerevisiae S13 및 D8에 의한 캠벨 얼리 동결농축 과즙의 아이스와인 발효 특성
Characteristics of Ice Wine Fermentation of Freeze-Concentrated Campbell Early Grape Juice by S. cerevisiae S13 and D8 Isolated from Korean Grapes
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참고문헌
초록
Cryoextraction (a freeze concentration using an instrument) can increase the sugar concentration in grape juice by reducing its water content, similar to the natural freezing of grapes for natural ice wine. In this study, fermentation of freeze-concentrated Campbell Early grape (Vitis labruscana) juice to 36 °Bx was carried out using Saccharomyces cerevisiae strains D8 and S13 isolated from Korean grapes. During the fermentation, strains S13 and D8 showed rapid sugar reduction and alcohol production compared with S. cerevisiae Fermivin® used as a control. After nine-day fermentation, the residual sugar contents were lower in W13(9.77%) and D8 wine(9.07) than that in Fermivin® wine(14.0%). Total acid content was high in the D8>S13>Fermivin® wine, in that order. The acetaldehyde content was highest in the D8 wine and lowest in the Fermivin® wine, among the three. The methanol content was slightly higher in the S13 and D8 wines than in the Fermivin® wine. In the sensory evaluation, the S13 wine exhibited the highest score in flavor and taste among the three wines. Both the two S13 and D8 wines exhibited higher scores than Fermivin® wine in overall preference.
Abstract
Cryoextraction (a freeze concentration using an instrument) can increase the sugar concentration in grape juice by reducing its water content, similar to the natural freezing of grapes for natural ice wine. In this study, fermentation of freeze-concentrated Campbell Early grape (Vitis labruscana) juice to 36 °Bx was carried out using Saccharomyces cerevisiae strains D8 and S13 isolated from Korean grapes. During the fermentation, strains S13 and D8 showed rapid sugar reduction and alcohol production compared with S. cerevisiae Fermivin® used as a control. After nine-day fermentation, the residual sugar contents were lower in W13(9.77%) and D8 wine(9.07) than that in Fermivin® wine(14.0%). Total acid content was high in the D8>S13>Fermivin® wine, in that order. The acetaldehyde content was highest in the D8 wine and lowest in the Fermivin® wine, among the three. The methanol content was slightly higher in the S13 and D8 wines than in the Fermivin® wine. In the sensory evaluation, the S13 wine exhibited the highest score in flavor and taste among the three wines. Both the two S13 and D8 wines exhibited higher scores than Fermivin® wine in overall preference.
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