Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28

야생 효모 Saccharomyces cerevisiae Y28을 이용하여 제조한 참다래-대봉감 혼합과실주의 이화학적 특성 및 향기성분

  • Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Seo, Weon Taek (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Jeong, Seong Hoon (Namhae Garlic Research Institute) ;
  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Ae Ryeon (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Shin, Ji Hyun (Farming Corporation OrumJooga Winery) ;
  • Lee, Joo Young (Farming Corporation OrumJooga Winery) ;
  • Jo, Hyeon Kook (Farming Corporation OrumJooga Winery) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 이희율 (경남과학기술대학교 식품과학부) ;
  • 서원택 (경남과학기술대학교 식품과학부) ;
  • 정성훈 (남해마늘연구소) ;
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 안민주 (경남과학기술대학교 식품과학부) ;
  • 이애련 (경남과학기술대학교 식품과학부) ;
  • 신지현 (영농조합법인 오름주가) ;
  • 이주영 (영농조합법인 오름주가) ;
  • 조현국 (영농조합법인 오름주가) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Received : 2015.12.31
  • Accepted : 2016.03.22
  • Published : 2016.03.31
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Abstract

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

본 연구에서는 야생 효모 Saccharomyces cerevisiae Y28을 이용하여 참다래-대봉감 혼합과실주 제조를 위해 과즙의 효소 처리 조건 확립, 참다래-대봉감 비율별 알코올 발효 특성 및 향기성분 분석을 조사하였다. 최적 효소 처리 조건은 참다래는 0.3%, 1시간이었고 대봉감은 0.3%, 3시간이었다. 참다래-대봉감 혼합과실주의 pH는 발효 후 3.69-3.77로 거의 변화가 없었고, 산도는 발효 후 증가하여 1.51-2.07%로 있었으나, 대봉감 첨가량이 증가할수록 산도는 낮았다. Brix 및 환원당은 발효 후 감소하여 각각 $8.8-9.6^{\circ}brix$ 및 6.07-6.90 g/L 있었다. 혼합과일주의 주요 유기산은 tartaric acid, malic acid 및 citric acid 있었고, 유리당 sucrose 및 glucose은 미량 검출되었다. 발효 후 수용성 phenolics 함량 감소하고 상대적으로 갈변도는 증가하여 각각 1.00-1.25 g/L 및 0.212-0.412 수준이었다. 주요 향기성분으로 ethyl acetate와 hydrazine, 1,1-dimethyl가 있으며 장미와 유사한 향을 가지는 phenylethyl alcohol 또한 모든 시료에서 검출되었다. 관능평가 결과, 참다래:대봉감(7:3) 혼합과실주가 다른 비율 혼합과실주보다는 기호성이 약간 우수하였다.

Keywords

References

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