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http://dx.doi.org/10.3746/jkfn.2007.36.6.800

Quality Characteristics of Kiwi Wine on Alcohol Fermentation Strains  

Woo, Seung-Mi (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Lee, Myung-Hee (Dept. of Fermentation and Health Food, Kyongbuk College of Science)
Seo, Ji-Hyung (Div. of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology)
Kim, Yun-Sook (Korea Food Research Institute)
Choi, Hee-Don (Korea Food Research Institute)
Choi, In-Wook (Korea Food Research Institute)
Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.6, 2007 , pp. 800-806 More about this Journal
Abstract
This study investigated the quality characteristics of kiwi wine during low temperature aging on several alcohol fermentation strains. Alcohol content increased sharply from 2 days of fermentation, and then maintained steadily after 8 days of fermentation. In the alcohol content of kiwi wine on several alcohol fermentation strains such as Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 and Sacch. cerevisiae Wine 3 showed a high value of more than 13%, 12.7% for Zigosacch. cerevisiae JK99 and 12.3% for Sacch. cerevisiae OMK, respectively. Sugar content decreased steadily during fermentation and then showed approximately $10^{\circ}$Brix on 8 days of fermentation. Total acidity ranged $1.03{\sim}1.04%$ in total samples, increased slowly during fermentation and then maintained steadily during aging. During the fermentation, L value in Hunter's color value continued to increase, a value decreased steadily and b value showed high yellow to approximately 20.0. For aging duration, L and b values decreased while a value increased. Glucose and maltose were detected as free sugars of kiwi wine. In volatile flavor compounds, alcohols were identified differently on alcohol fermentation strains, but the others showed similar tendency. In conclusion, quality characteristics of kiwi wine on several alcohol fermentation strains showed similarly; however, Sacch. cerevisiae Wine 3 was overall the most suitable.
Keywords
kiwi; wine; alcohol; yeast; volatile flavor;
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Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 1
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