Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
2
조회
0
다운로드
7
인용
0
참고문헌
키워드
초록
To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.
Abstract
To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.
참고문헌 (38)
- Kim MA, "Fermentation characteristics of Campbell Early wine based on the amount of Korean indigenous Hanseniaspora uvarum cells", MS, pp.2015
- 육철, "타 과실 혼합에 따른 국내산 캠벨 포도주의 품질개선", 한국식품과학회지, 39(4), pp.390~399 (2007), 한국식품과학회
- 김승희, "포도 ‘캠벨얼리’ 품종의 과실품질과 기후요인과의 상관분석", 한국농림기상학회지, 13(2), pp.93~100 (2011), 한국농림기상학회
- Lee JB, "Effects of a Hanseniaspora uvarum isolated from Korean grapes on the quality of wine fermented using Campbell Early grape must", MS, pp.2014
- Kim DH, "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)
- 장은하, "Carbonic Maceration처리에 의한 Campbell Early 발효액의 감산 효과: 감산 관련 미생물의 분리 및 특성", 한국식품저장유통학회지, 18(6), pp.973~979 (2011), 한국식품저장유통학회
- Lee SB, "Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287", Appl Microbiol Biotechnol, 100, pp.7853~7863 (2016)
- Hong YA, "Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: Potential use of Hanseniaspora uvarum as a starter culture", Food Microbiol, 34, pp.207~214 (2013)
- Kahkonen MP, "Berry phenolics and their antioxidant activity", J Agric Food Chem, 49, pp.4076~4082 (2001)
- Hou DX, "Potential mechanisms of cancer chemoprevention by anthocyanins", Curr Mol Med, 3, pp.149~159 (2003)
- 박효정, "아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향", 한국식품저장유통학회지, 21(5), pp.668~675 (2014), 한국식품저장유통학회
- Song JH, "Quality characteristics of yogurt dressing containing aronia(black chokeberry)", MS, pp.2016
- 박성훈, "사과를 첨가한 아로니아 혼합잼의 품질특성 및 항산화활성", 한국식품저장유통학회지, 23(2), pp.180~187 (2016), 한국식품저장유통학회
- Rojas V, "Studies on acetate ester production by non-Saccharomyces wine yeasts", Int J Food Microbiol, 70, pp.283~289 (2001)
- 권수진, "Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성", 한국식품저장유통학회지, 22(5), pp.768~777 (2015), 한국식품저장유통학회
- Wahyono A, "Improving bread quality using co-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04", Ital J Food Sci, 28, pp.298~313 (2016)
- Kwon SJ, "Characteristics of persimmon wine fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin", MS, pp.2015
- AOAC, "Official method of analysis", Association of official analytical chemists, 210~219 (2000)
- Ahmed H, "Principles and reactions of protein extraction, purification and characterization", pp.350~352 (2004), CRC Press
- Liquors Licence Aid Center, "Code for analysis of alcoholic beverages", National Tax Service, 104~202 (2010)
- KFDA, "Food code", Korean Food & Drug Administration, 3~25 (2010)
- Giusti MM, "Characterization and measurement of anthocyanins by UV-visible spectroscopy", Curr Protoc Food Analyt Chem, pp.F1.2.1~F1.2.13 (2001)
- Ough CS, "Methods for analysis of musts and wines", pp.176~180 (1980), Wiley & Sons
- Yoo CY, "Antioxidant and anti-diabetes inhibitory activity of Gossypium semen extracts", MS, pp.2013
- 김동현, "내당성 효모 Saccharomyces cerevisiae SS89에 의한 늦수확 후지 사과의 사과주 발효 특성", 한국식품저장유통학회지, 21(6), pp.917~924 (2014), 한국식품저장유통학회
- SAS, "SAS", STAT 9. 3 user’s guide, 2004, pp.313~383
- Domizio P, "Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation", Int J Food Micriobiol, 147, pp.170~180 (2011)
- 박원목, "국내재배 Campbell's Early 포도품종의 적포도주 제조 적합성", 한국식품과학회지, 34(4), pp.590~596 (2002), 한국식품과학회
- Jackson RS, "Wine science: Principles and applications", pp.1~14 (2008), Academic Press
- 이정애, "아로니아 분말을 첨가한 쿠키의 품질특성 및 항산화 활성", Culinary Science & Hospitality Research, 22(5), pp.179~189 (2016), (사)한국조리학회
- Vas G, "Determination of volatile aroma compounds of blaufrankisch wines extracted by solid-phase microextraction", J Chromtogr Sci, 36, pp.505~510 (1998)
- Mingorance-Cazorla L, "Contribution of different natural yeasts to the aroma of two alcoholic beverages", World J Microbiol Biotechnol, 19, pp.297~304 (2003)
- Sun SY, "Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines", Food Chem, 138, pp.2233~2241 (2013)
- 정은정, "과일유래 시판 식초음료류의 휘발성 향기성분", 생명과학회지, 21(2), pp.292~299 (2011), 한국생명과학회
- Molina AM, "Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds", Appl Microbiol Biotechnol, 77, pp.675~687 (2007)
- Jiang B, "Volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the Loess Plateau region of China", Molecules, 15, pp.9184~9196 (2010)
- Duarte WF, "Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds", Food Res Int, 43, pp.2303~2314 (2010)
- Dixon J, "Factors affecting apple aroma", flavour volatile concentration: A Review, 2000, pp.28, 155~173