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Characteristics of Fermentation and Wine Quality  

Roh, Hyenog-Il (National Horticultural Research Institute, RDA)
Chang, Eun-Ha (National Horticultural Research Institute, RDA)
Joeng, Seok-Tae (National Horticultural Research Institute, RDA)
Jahng, Kwang-Yeop (Division of Biological Science, Chonbuk National University)
Publication Information
Food Science and Preservation / v.15, no.2, 2008 , pp. 317-324 More about this Journal
Abstract
This study investigated the effect of 12 different commercial yeast strains on the characteristics of fermentation and wine quality. All yeast strains had more rapid fermentation at higher temperatures. Wines fermented with the AR2, EC-1118, Premier Cuvee, and RC212 strains had faster sedimentation rates than wines fermented with the other strains. Wines fermented with EC-1118, Montrachet, and Primeur had low titratable acidity whereas wines fermented with D47 and VR5 had high titratable acidity. There was a correlation (r = 0.826) between tannin content and wine redness. Wines fermented with Fermivin, Montrachet, Primeur, VR5, Noble, and Merit strains produced lower levels of sulfur dioxide during fermentation. Wines fermented with D47, K1V-1116, AR2, and VR5 had high concentrations of glycerol, a compound known to add to "mouth feel". Wines fermented with the Fermivin, Montrachet, and Noble strains had lower concentrations of volatile acids than wines fermented with the other strains.
Keywords
wine; yeast; red color; tannin; anthocyanin;
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Times Cited By KSCI : 5  (Citation Analysis)
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