Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Influence of Oenococcus oeni Inoculation Time on the Quality of MBA Wine

Oenococcus oeni의 접종 시기가 국내 MBA 포도의 와인 품질에 미치는 영향

  • 이정창 (건국대학교 일반대학원 생물공학과) ;
  • 최용근 (건국대학교 일반대학원 생물공학과) ;
  • 윤재윤 (건국대학교 일반대학원 생물공학과) ;
  • 김형주 (건국대학교 일반대학원 생물공학과) ;
  • 이동희 (건국대학교 일반대학원 생물공학과) ;
  • 정석태 (농촌진흥청) ;
  • 이원재 (농촌진흥청)
  • Received : 2015.10.20
  • Accepted : 2015.12.03
  • Published : 2015.12.31
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Abstract

This study investigated the effect of co-inoculation with Oenococcus oeni on the final quality of domestic MBA(Muscat Baily A) wine. For experiment five types of wine samples were classified for the experiment and the results are as follows; co-inoculation with Oenococcus oeni concurrently (i.e., the S+O.Co sample) reduced wine production time and facilitated the production offor high quality wine. Compared to the other samples, S+O.Co wine had a higher number of viable Oenococcus oeni cells and a rapid reduction in malic acid content although its lactic acid content increased more rapidly. Concurrent inoculation with yeast and Oenococcus oeni allowed malolactic fermentation and alcohol fermentation to be completed at the same time within 14 to 16 days. Therefore, this study showed that co-inoculation of S+O.Co wine with Oenococcus oeni had an effect through quality improvement, reduced wine making time, and increased productivity.

본 연구는 Oenococcus oeni의 동시접종(co-incculation)이 국내 MBA(Muscat Baily A) 와인의 품질에 미치는 영향을 연구하였다. 이번 실험을 위해 시료와인이 5가지로 구분되었다. 실험결과는 S+O.Co 와인처럼 Oeococcus oeni의 동시접종이 와인생산 시간의 단축과 고품질의 와인생산 가능성을 보여주었다. 다른 시료 와인들과 비교해 봤을 때, S+O.Co 와인은 가장 많은 Oeococcus oeni의 생균수를 보유했으며, 사과산 함량은 빠른 속도로 상당량이 감소되었으나, 젖산은 빠른 속도로 매우 많은 양이 증가되었다. Oeococcus oeni와 효모의 동시접종은 알코올 발효와 젖산 발효를 14일에서 16일이면 동시에 끝낼 수 있다. 따라서 이번 연구는 Oeococcus oeni가 동시 접종된 와인이 품질 향상, 와인양조 과정의 시간적 단축, 생산성 증대 효과를 보여주었다.

Keywords

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