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http://dx.doi.org/10.9799/ksfan.2020.33.5.512

Quality Characteristics of Cheongsoo Grape Wine by Freeze Concentration Fermented with Different Yeasts  

Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Park, Eui Kwang (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Choi, Sungyeol (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Shin, Hyerim (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Kim, Min-Ja (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
Park, Jung-Mi (Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.5, 2020 , pp. 512-523 More about this Journal
Abstract
The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.
Keywords
Cheongsoo wine; yeast; freeze concentration; quality characteristics; fermentation;
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Times Cited By KSCI : 11  (Citation Analysis)
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