한국식품저장유통학회지 (Food Science and Preservation)

  • 제30권1호
  • /
  • Pages.52-64
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  • 2023
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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Kiwi-persimmon wine produced using wild Saccharomyces cerevisiae strains with sugar, acid, and alcohol tolerance

  • Hee Yul Lee (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University) ;
  • Kye Man Cho (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University) ;
  • Ok Soo Joo (Department of Food Science, Gyeongsang National University)
  • 투고 : 2023.01.12
  • 심사 : 2023.02.06
  • 발행 : 2023.02.28
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초록

100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among the isolates, five representative strains exhibited tolerance to sucrose, alcohol, pH, and potassium metabisulfite when compared with the control yeast strain (Saccharomyces cerevisiae KCCM 12615). All five yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA sequence similarity to S. cerevisiae. The pH, acidity, Brix, reducing sugar, alcohol, and organic acid contents were consistent in KPMW prepared from the S. cerevisiae KCCM 12615 and Y28 strains. KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free sugars than those of the KPMW made from the other yeast strains. The level of ethyl esters in KPMW prepared from the Y28 was higher than that in the other KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities of 57.06% and 55.62%, respectively, and a FRAP assay value of 0.72. Our results suggest that Y28 is a promising yeast strain for producing high-quality wines.

키워드

과제정보

This work was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (grant number 2021R1A6A3A01087286) and the Basic Science Research Program (grant number 2016R1D1A1B01009898) through the NRF funded by the Ministry of Education, Science and Technology, Korea.

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