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http://dx.doi.org/10.17495/easdl.2016.12.26.6.543

Comparison of Quality Characteristics of 'Cheonghyang' Wine fermented with Different Commercial Yeasts  

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)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.6, 2016 , pp. 543-549 More about this Journal
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
Cheonghyang; grape; white wine; commercial yeasts;
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Times Cited By KSCI : 12  (Citation Analysis)
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