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Fermentation and Sensory Characteristics of Korean Traditional Honey Wine from the Saccaromyces sake, Saccharomyces bayanus and Nuruk  

Kim Seon-Jae (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Jung Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Park Yoon-Mi (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Cho Kwang-Ho (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Ma Seung-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 190-194 More about this Journal
Abstract
This study investigated the characteristics of honey wine, which was fermented by Saccaromyces sake, Saccharomyces bayanus and Nuruk. For alcohol fermentation of the diluting solution, mixtures of S. sake and Nuruk, and Nuruk and S. bayanus resulted the excellent fermentation. These conditions also produced a higher alcohol content than that from the single yeast Strain. The values of pH and acidity of honey wine showed little changes during the fermentation processes. In the case of the mixture of Nuruk and yeast, the content of reducing sugar during the fermentation processes decreased rapidly, but the content of alcohol increased. The soluble solids were $7.5\~8.1\;^{\circ}Brix$ after the fermentation period of 6 days, and the alcohol contents were represented $12.5\~13.1\%$, from the mixture of Nuruk and yeast. In addition, the sensory evaluation of honey wine with the mixture of Nuruk and yeast showed more effective results than that of the single yeast bacillus.
Keywords
Saccaromyces sake; Saccharomyces bay anus; Nuruk; honey wine;
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