Browse > Article

Physicochemical Characteristics and Sensory Properties of Omija Wines Fermented by Active Dry Yeast Strains  

Lee, Si-Hyung (Technology Planning Office, Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forest and Fisheries)
Park, Hae-Kyung (Department of Food Science and Technology, Yeungnam University)
Kim, Myung-Hee (Department of Food Science and Technology, Yeungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.6, 2010 , pp. 739-742 More about this Journal
Abstract
In order to select a superior yeast, 8 kinds of commercial active dry yeasts (Lalvin 1116, Lalvin 1118, Lalvin D-47, Lalvin Bourgovin, Parisienne, Fermivin, Red Star Monrachet, and Red Star Premier Cuvee) were utilized for omija wine fermentation. During fermentation, the physicochemical characteristics and sensory properties of the various omija wines were evaluated. According to the results, pH and titratable acidity were in ranges of 3.0-3.3% and 1.8-2.4%, respectively. Sugar content was $24^{\circ}Bx$ at early fermentation and changed to $8.4-10.2^{\circ}Bx$ at 24 days of fermentation. While the omija wines fermented by Lalvin D-47 and Red Star Premier Cuvee showed the highest alcohol contents (13.0%), the omija wine fermented by Parisienne showed the lowest alcohol content (10.8%). The omija wine fermented by Lalvin 1118 had an alcohol content of 12.0% and showed the lowest yeast count of 5.8 log CFU/mL. Hunter's values (L, a, and b) were all different among the 8 omija wines. Moreover, the omija wine fermented by Lalvin 1118 showed the highest scores for taste ($6.75{\pm}1.68$), swallowing ($6.65{\pm}1.50$), and overall acceptability ($6.70{\pm}1.34$). It is concluded that Lalvin 1118 was the best yeast among 8 tested commercial active dry yeasts, having a high potential for omija wine fermentation.
Keywords
active dry yeast; Lalvin 1118; omija; physicochemical characterization; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
2 Lee IS, Yang EJ, Jeong YJ, Seo JH. Fermentation process and physiochemical characteristics of yakju with addition of ginseng powder. Korean J. Postharv. Sci. Technol. 6: 463-468 (1999)
3 Park MH, Lee JO, Kim EJ, Kim JW, Lee HH, Kim HH, Lee SI, Kim YH, Ryu CH. Establishment of tannin enhancement conditions for development of high quality wild grape wine. J. Korean Soc. Food Sci. Nutr. 37: 1-7 (2008)   DOI
4 Iverson J. Home Wine Making Step; A Guide to Fermenting Wine Grapes. 3rd ed. Stonemark Publishing Co., Medford, MA, USA (2000)
5 Cho KM, Lee JB, Kahng GG, Seo WT. A study on the making of sweet persimmons (Diospyros kaki T) wine. Korean J. Food Sci. Technol. 38: 785-792 (2006)   과학기술학회마을
6 Kim, JS, Sim JY, Yook C. Development of red wine using domestic grapes, campbell early. Part (i) - Characteristics of red wine fermentation using campbell early and different sugars - Korean Soc. Food Sci. Technol. 33: 319-326 (2001)
7 Hwang Y, Lee KK, Jung GT, Ko BR, Choi DC, Choi YG, Eun JB. Manufacturing of wine with watermelon. Korean J. Food Sci. Technol. 36: 50-57 (2004)   과학기술학회마을
8 So MH, Lee YS, Noh WS. Change in microorganisms and main components during takju brewing by modified nuruk. Korean J. Food Nutr. 12: 226-232 (1999)
9 Lee MS, Moon YJ, Sung CK. Physicochemical properties of red wine using active dry yeast strains. Korean J. Food Nutr. 16: 203-208 (2003)   과학기술학회마을
10 AOAC. Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Washington DC., USA. p. 942 (2000)
11 Moon YJ, Lee MS, Sung CK. The fermentation properties of red wine using active dry yeast strains. Korean J. Food Nutr. 17: 450-457 (2004)   과학기술학회마을
12 NTSTSI. Official Analysis Methods of NTSTSI. National Tax Service Technical Service Institute, Seoul, Korea. pp. 37-38, pp. 103-115 (2008)
13 KFDA. Food Code. Korea Food & Drug Administration, Seoul, Korea. p. 689 (2006)
14 Jung MJ, Lee HY. Method of omijaju. Korean Patent 10-0566939 (2006)
15 Lee S, Kim M. Comparison of physicochemical and organoleptic characteristics of omija wines made by different methods. J. Korean Soc. Food Sci. Nutr. 38: 182-187 (2009)   과학기술학회마을   DOI
16 Moon YJ, Lee MS, Sung CK. Contents of amino acids in raspberry wine using active dry yeast strains. Korean J. Food Nutr. 19: 392-397 (2006)   과학기술학회마을
17 Lee JS, Lee MG, Lee SW. A study on the general components and minerals in parts of omija (Schizandra chinensis Baillon). Korean J. Diet. Culture 4: 173-176 (1989)
18 Lee SH, Lee YC, Yoon SK. Isolation of the antimicrobial compounds from omija (Schizandra chinensis) extract. Korean J. Soc. Food Sci. Technol. 35: 483-487 (2003)   과학기술학회마을
19 Park YS, Baek YH, Lee YB, Park GJ, Oh JH, Jang EJ, Kim YB. Method of omija wine. Korean Patent 1990-0000468 (1990)
20 Kim JS, Choi SY. Physicochemical properties and antioxidative activities of omija (Schizandra chinensis Baillon). Korean J. Food Nutr. 21: 35-42 (2008)   과학기술학회마을
21 Sohn HJ, Bock JY. Identification of lignan compounds in fruits of Schizandra chinensis Baillon by gas chromatography/mass spectrometry. J. Korean Agric. Chem. Soc. 32: 344-349 (1989)
22 Kim KS, Ryu SN, Kang SS. Quantitative analysis of lignans from fruits of Schizandra chinensis. Korean J. Pharmacogn. 33: 272-276 (2002)   과학기술학회마을
23 Hyun KH, Kim HJ, Jeong HC. A study on determining chemical composition of Schizandra chinensis. Korean J. Plant. Res. 15: 1- 7 (2002)   과학기술학회마을
24 Kim KS, Song JS, Bang JK. Changes in volatile compounds of Schizandra chinensis fruits according to drying and extracting methods. Korean J. Medicinal Crop. Sci. 8: 49-57 (2000)
25 Lee JS, Lee SW. A study on the composition of fee sugars, lipids, and non-volatile organic aicds in parts of omija (Schizandra chinensis Baillon). Korean J. Diet. Culture 4: 177-179 (1989)
26 Oh SL, Kim SS, Min BY, Chung DH. Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M, A. acutiloba K, S. chinensis B. and A. sessiliflorum S. Korean J. Food Sci. Technol. 22: 76-81 (1990)
27 Kang KC, Park JH, Baek SB, Jhin HS, Rhee KS. Optimization of beverage preparation from Schizandra chinensis Baillon by response surface methodology. Korean J. Food Sci. Technol. 24: 74-81 (1992)
28 Nakajima K, Tauchi H, Ikeya Y, Endo, T, Yosioka I. The constituents of Schizandra chinensis Baillon. Quantitative analysis of lignans in the fruits of Schizandra chinensis Baillon. by high performance liquid chromatography. Jpn. J. Pharm. Soc. 103: 743-749 (1983)
29 Kim SI, Sim KH, Ju SY, Han YS. A study of antioxidative and hypoglycemic activities of omija (Schizandra chinensis Baillon) extract under variable extract conditions. Korean J. Food Nutr. 22: 41-47 (2009)   과학기술학회마을
30 Lee. JS, Lee SW. Effects of extracts in fruits of omija (Schizandra chinensis Baillon) on alcohol metabolism. Korean J. Diet. Culture 5: 259-263 (1990)