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http://dx.doi.org/10.11002/kjfp.2014.21.5.757

Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine  

Lee, Je-Bong (School of Food Science and Technology, Kyungpook National University)
Kim, Jin-Hee (School of Food Science and Technology, Kyungpook National University)
Yeo, Soo-Hwan (Department of Agro-food Resource, National Academy of Agricultural Science, RDA)
Park, Heui-Dong (School of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.21, no.5, 2014 , pp. 757-765 More about this Journal
Abstract
Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.
Keywords
Campbell Early; grape; indigenous yeast; spontaneous fermentation; wine;
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Times Cited By KSCI : 6  (Citation Analysis)
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