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Optimal Condition for Deacidification Fermentation of Wild Grape Wine by Mixed Culture  

Kim, Seong-Ho (Department of Bio-Food Science, Kyongbuk College of Science)
Publication Information
Applied Biological Chemistry / v.51, no.1, 2008 , pp. 17-23 More about this Journal
Abstract
In order to prevent wine quality deterioration caused by strong sour taste from raw and other materials during fermentation of wild grape wine, the various mixed cultures conditions of the deacidification fermentation and the alcohol fermentation process by inoculation of mixed strains were investigated. As a result of mixed cultures process after the inoculation of Schizosaccharomyces pombe and Schizosaccharomyces japonicus with each deacidification fermentation strain in a culture of Saccharomyces sp. SMR-3 which was used in the alcohol fermentation strain of wild grape, cultures for 12 days at $22^{\circ}C$ with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe resulted in the maximum alcohol content at $15.8{\pm}0.2%$ and the minimum with the acidity of $0.44{\pm}0.02%$, the total organic acid of $648.96{\pm}7.14$ mg% and malic acid of $99.30{\pm}1.24$ mg%. Mixed cultures with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe under the optimal condition for the deacidification fermentation of wild grape wine showed 2% higher alcohol content, 51.65% lower acidity, 48.02% lower total organic acid, and 81.12% lower malic acid than a single culture of Saccharomyces sp. SMR-3.
Keywords
deacidification fermentation; mixed culture; Schizosaccharomyces pombe; Schizosaccharomyces japonicus; wild grape; wine;
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Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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