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http://dx.doi.org/10.7845/kjm.2016.5072

Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28  

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)
Publication Information
Korean Journal of Microbiology / v.52, no.1, 2016 , pp. 98-109 More about this Journal
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.
Keywords
Saccharomyces cerevisiae Y28; kiwi; persimmon; volatile flavor compound; wine;
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Times Cited By KSCI : 19  (Citation Analysis)
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