Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Yeast Selection and Comparison of Sterilization Method for Making Strawberry Wine and Changes of Physicochemical Characteristics during Its Fermentation

딸기주 발효를 위한 효모 선발과 살균 방법의 비교 및 발효 중 이화학적 특성의 변화

  • Jeong, Eun-Jeong (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University) ;
  • Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Jeong, Do-Youn (Sunchang Food and Science Institute) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
  • 정은정 (전북대학교 응용생물공학부(식품공학)) ;
  • 김용석 (전북대학교 바이오식품 소재 개발 및 산업화 연구센터) ;
  • 정도연 (순창장류연구사업소) ;
  • 신동화 (전북대학교 응용생물공학부(식품공학))
  • Published : 2006.10.01
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Abstract

Yeast selection and the sterilization methods of strawberry juice were optimized for making strawberry wine. In addition, changes in the physicochemical characteristics of the wine during its fermentation were estimated. Maehyang and Yukbo cultivars of strawberry were tested for wine making; they contained 9.8 and 9.3% soluble solids and 0.59 and 0.58% titratable acidities, respectively. Among six yeasts tested, the Wg-15 and Sc-51 strains were selected based on the alcohol yield in the strawberry wine. Alcohol and soluble solid contents following heat treatment ($85^{\circ}C$, 10 min) or $K_2S_2O_5$ (200 ppm) treatment for sterilization were 7.10-7.20% and 5.60-5.80%, respectively, and no differences were observed between the Wg-15 and the Sc-51 strains. However, the flavor of wine produced following heat treatment was slightly better than that following $K_2S_2O_5$ treatment. The greatest amounts of alcohol were produced after 2 days of fermentation at $26^{\circ}C$. The alcohol content in wines produced with 12, 14, and 16% sugar content in the initial stages were 5.1, 6.0-6.2, and 7.5-7.7%, and the soluble solid contents were 3.9-4.3, 4.1-4.3, and 5.0-5.3%, respectively; no significant differences were observed between the Wg-15 and the Sc-51 yeast strains. For making strawberry wine, we proposed that the sugar content of Maehyang or Yukbo cultivars be adjusted to 16% soluble solids in the initial stages with heat treated at $85^{\circ}C$ for 10 min and fermentation with the Wg-15 or Sc-51 yeast strains at $26^{\circ}C$ for 8 days.

저알콜 딸기발효주 제조에 필요한 최적발효조건 설정을 위하여 발효에 적합한 효모를 선발하고, 딸기착즙액의 살균방법을 비교하였으며, 발효 중 이화학적 특성의 변화를 조사하였다. 딸기는 매향과 육보 품종을 사용하였으며, 이들은 각각 pH 3.77 및 3.69, 가용성 고형분 함량 9.8 및 9.3%, 총산 함량 0.74 및 0.69%의 이화학적 특성을 가졌다. 6종의 효모를 대상으로 발효시험을 한 결과 Wg-15 와 Sc-51 효모의 알콜생성능력이 우수하였다. 딸기에 있는 잡균을 제거하기 위하여 $K_2S_2O_5$(200 ppm) 및 열처리($85^{\circ}C$, 10 min) 시험을 비교한 결과 알콜생성량(7.1-7.2%)과 가용성 고형분 함량(5.6-5.8%)이 비슷하였으며, Wg-15와 Sc-51 효모 사이에 유의적 차이는 관찰되지 않았고, 발효주의 향에서 열처리구가 약간 좋은 것으로 나타났다. 초기 가용성 고형분 함량을 12, 14 및 16%로 조정하여 $26^{\circ}C$ 에서 8일간 발효한 결과 발효 2일째 까지 대부분의 알콜이 생성되었으며, 알콜함량은 각각 5.1 6.0-6.2, 7.5-7.7%, 가용성 고형분 함량은 각각 3.9-4.3, 4.1-4.3, 5.0-5.3%를 나타냈고, Wg-15 와 Sc-51 효모 사이에 차이는 관찰되지 않았다. 알콜함량 7% 정도의 딸기발효주를 제조하기 위해서는 매향 또는 육보 품종을 사용하여 설탕으로 가용성 고형분 함량을 16%로 보당하고, 착즙액에 대해 $85^{\circ}C$에서 10min 열처리한 후 Wg-15 또는 Sc-51 효모를 사용하여 $26^{\circ}C$에서 8일간 발효하는 것이 바람직하였다.

Keywords

References

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