Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Comparison of Quality Characteristics of 'Cheonghyang' Wine fermented with Different Commercial Yeasts

시판 효모의 종류를 달리하여 제조한 '청향' 와인의 품질 특성

  • Lee, Hyo-Young (Agro-Food Research Instittute, Gangwon-do Agricultural Research & Extension Services) ;
  • Lee, Ha-Yeon (Agro-Food Research Instittute, Gangwon-do Agricultural Research & Extension Services) ;
  • Kwon, Hye-Jeong (Agro-Food Research Instittute, Gangwon-do Agricultural Research & Extension Services) ;
  • Park, Ji-Seon (Agro-Food Research Instittute, Gangwon-do Agricultural Research & Extension Services) ;
  • Ahn, Moon-Sub (Agro-Food Research Instittute, Gangwon-do Agricultural Research & Extension Services) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Yi, Jae-Hyoung (Agro-Food Research Instittute, Gangwon-do Agricultural Research & Extension Services)
  • 이효영 (강원도농업기술원 농식품연구소) ;
  • 이하연 (강원도농업기술원 농식품연구소) ;
  • 권혜정 (강원도농업기술원 농식품연구소) ;
  • 박지선 (강원도농업기술원 농식품연구소) ;
  • 안문섭 (강원도농업기술원 농식품연구소) ;
  • 정석태 (국립농업과학원 발효식품과) ;
  • 이재형 (강원도농업기술원 농식품연구소)
  • Received : 2016.11.03
  • Accepted : 2016.11.12
  • Published : 2016.12.30
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Abstract

The objective of this study was to investigate quality properties of 'Cheonghyang' wine using different commercial yeast strains. Soluble solid content, pH level and total acidity of 'Cheonghyang' grape were $20^{\circ}Bx$, pH 3.5 and 0.66%, respectively. Total acidity ranged from 0.91~1.06% in the middle stage of fermentation and decreased to 0.77~0.82% when alcoholic fermentation finished. Alcohol content in wines ranged from 12.5% to 12.9% showing no significant difference in yeast strains. Wine fermented with Red Fruit had high volatile acid content (189.0 mg/L) whereas wine fermented with Fermivin indicated low volatile acid content (77.7 mg/L). Wines made with Montrachet, Fermivin and Aroma White had low brightness (L-value) compared to others. Results from sensory evaluation demonstrated that commercial wine yeasts, Montrachet and Fermivin, can be applied to improve sensory properties of 'Cheonghyang' wine such as aroma, acidity and transperency. On the other hand, preferences of wine fermented with EC-1118 strain containing lots of tannins and total polyphenols were significantly reduced.

Keywords

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