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http://dx.doi.org/10.11002/kjfp.2013.20.6.846

Effect of cell wall degrading enzyme and skin contact time on the brewing characteristics of Cheongsoo grape  

Jeon, Jin-A (Fermented Food Science Division, National Academy of Agricultural Science)
Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural and Herbal Science)
Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science)
Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science)
Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science)
Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science)
Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science)
Publication Information
Food Science and Preservation / v.20, no.6, 2013 , pp. 846-853 More about this Journal
Abstract
We investigated the effect of the cell-wall-degrading enzyme and its skin contact time on the brewing characteristics of Cheongsoo grape. The easy of juice extraction was excellent at the cell-wall-degrading enzyme and skin contact treatments, and the aroma was best after five days of skin contact treatment. Furthermore, the juice yields of the Chengsoo grape were more dramatically increased by the cell-wall-degrading enzyme and skin contact treatments than by the control. The data on the pH, total acidity, and soluble solids did not significantly differ among the treatments, and the pH range from 3.1 to 3.4; the total acidity from 0.5% to 0.6% (as tartaric acid); and the soluble solids, from 6.7 to 7.1 $^{\circ}Brix$. The alcohol content of cell-wall-degrading enzyme treatment was highest with 13.3%. The total polyphenol was gradually increased with the longer skin contact time, and was highest after 10 days of skin contact treatment, at 306.4 mg/L. The main organic acids detected in the Cheongsoo wine were malic and tartaric acid, and citric, succinic and lactic acid were also detected. Our results show that the cell-wall-degrading enzyme and skin contact treatments were better in terms of the easy of juice extraction and significantly increased the juice yield and the volatile compound of the Cheongsoo wine.
Keywords
Cheongsoo; wine; cell wall degrading enzyme; skin contact time;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
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