Korean Journal of Agricultural Science (농업과학연구)
- Volume 7 Issue 2
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- Pages.176-181
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- 1980
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- 2466-2402(pISSN)
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- 2466-2410(eISSN)
Decomposition of Acid in Wine by Yeast
효모(酵母)에 의(依)한 과실주(果實酒)의 감산(減酸)
- Park, Yoon Joong (Dept. of Food Science and Technology, Coll. of Agriculture, Chungnam Natl. Univ.) ;
- Sohn, Cheon Bae (Dept. of Food Science and Technology, Coll. of Agriculture, Chungnam Natl. Univ.)
- Published : 1980.12.31
Abstract
As a part of experiments aimed to reduce the acidic taste of a soured fruit wine, a selected yeast strain was studied on its morphological and physiological properties as well as its fermentative characteristics of apple wine. The results obtained were as follows. 1. The selected yeast strain was identified as a strain of Schizosaccharomyces pombe. 2. The tolerance of the strain to metabisulfite in apple juice was stronger than that of wine yeast. 3. The growth rate of the strain was more rapid than those of wine yeast and Sake yeast when cultured in apple juice at
산미(酸味)가 과다(過多)한 과실주(果實酒)의 감산(減酸)에 이용(利用)하기 위한 시험(試驗)으로는 공시효모(供試酵母)의 균학적(菌學的) 성질(性質)을 검토(檢討)하고 사과주(酒) 양조(釀造)에 있어서의 공시효모(供試酵母)의 특성(特性)을 시험(試驗)하였다. 그 결과(結果)는 아래와 같다. 1. 공시효모(供試酵母)는 Schizosaccharomyces pombe R-73로 동정(同定)되었다. 2. 공시효모(供試酵母)는 사과즙(汁) 중(中)에서의 아황산내성(亞黃酸耐性)이 포도주효모(酒酵母) 보다 강(强)하였다. 3. 사과즙(汁) 중(中)에서 배양(培養)하는 경우
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