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http://dx.doi.org/10.11002/kjfp.2017.24.3.472

Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin  

Jeong, Hyo-sung (School of Food Science and Biotechnology, Kyungpook National University)
Lee, Sae-Byuk (School of Food Science and Biotechnology, Kyungpook National University)
Yeo, Su-bin (School of Food Science and Biotechnology, Kyungpook National University)
Kim, Da-Hye (School of Food Science and Biotechnology, Kyungpook National University)
Choi, Jun-Su (School of Food Science and Biotechnology, Kyungpook National University)
Kim, Dong-Hwan (School of Food Science and Biotechnology, Kyungpook National University)
Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-Food Resources, NIAS, RDA)
Park, Heui-Dong (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.24, no.3, 2017 , pp. 472-482 More about this Journal
Abstract
To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.
Keywords
Campbell Early; aronia; blending wine; Pichia anomala JK04; co-fermentation;
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Times Cited By KSCI : 10  (Citation Analysis)
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