• 한국식품저장유통학회지
• /
• 제12권4호
• /
• pp.402-410
• /
• 2005

배양산삼근을 5 및 $10\%$(w/v)를 첨가하고, 설탕과 포도당으로 당도를 $24{\sim}25\;^{\circ}$Brix로 조절한 후, 3종의 효모를 이용하여 발효주를 제조하였다. 발효기간 중 품질특성(알콜함량, 사포닌함량, 효모균수, 총산도, 당도, 휘발성성분)을 조사하고 관능검사를 실시하였다. 배양산삼근 $10\%$, 포도당 및 S. bayanus (ATCC 10601) 효모 처리구에서 $15.8\%$의 가장 높은 알콜함량을 보였으며 주된 알콜성분은 ethanol과 1-propanol이었다. 효모균수는 발효 5일째까지 많은 증가를 보인 다음 그 이후에는 큰 변화가 없었다. 당도는 초기 약 24.5 $^{\circ}$Bix에서 발효가 진행되면서 감소하다가 발효 종료시 모든 처리구에서 $7.0{\sim}10.5\;^{\circ}$Brix 값을 나타내었다. 사포닌은 $Rg_1$, Re, $Rb_2$, Rd 등이 모든 처리구에서 높은 함량을 보였다. 관능검사 결과 맛, 향, 색 및 전반적인 기호도는 배양산삼근을 $10\%$(w/v) 첨가하고 포도당으로 당도를 보정하고, S. cerevisiae(KCCM 50583)를 사용하였을 때 가장 좋은 점수를 나타내었다.

• 한국생명과학회:학술대회논문집
• /
• 한국생명과학회 2008년도 제49회 학술심포지움 및 국제학술대회
• /
• pp.31.1-31.1
• /
• 2008

• 한국생명과학회:학술대회논문집
• /
• 한국생명과학회 2008년도 제49회 학술심포지움 및 국제학술대회
• /
• pp.30.2-30.2
• /
• 2008

• Journal of Microbiology and Biotechnology
• /
• 제21권5호
• /
• pp.519-524
• /
• 2011

The correlation between alcoholic fermentation rate, measured as carbon dioxide ($CO_2$) evolution, and the rate of hydrogen sulfide ($H_2S$) formation during wine production was investigated. Both rates and the resulting concentration peaks in fermentor headspace $H_2S$ were directly impacted by yeast assimilable nitrogenous compounds in the grape juice. A series of model fermentations was conducted in temperature-controlled and stirred fermentors using a complex model juice with defined concentrations of ammonium ions and/or amino acids. The fermentation rate was measured indirectly by noting the weight loss of the fermentor; $H_2S$ was quantitatively trapped in realtime using a pre-calibrated $H_2S$ detection tube which was inserted into a fermentor gas relief port. Evolution rates for $CO_2$ and $H_2S$ as well as the relative ratios between them were calculated. These fermentations confirmed that total sulfide formation was strongly yeast strain-dependent, and high concentrations of yeast assimilable nitrogen did not necessarily protect against elevated $H_2S$ formation. High initial concentrations of ammonium ions via addition of diammonium phosphate (DAP) caused a higher evolution of $H_2S$ when compared with a non-supplemented but nondeficient juice. It was observed that the excess availability of a certain yeast assimilable amino acid, arginine, could result in a more sustained $CO_2$ production rate throughout the wine fermentation. The contribution of yeast assimilable amino acids from conventional commercial yeast foods to lowering of the $H_2S$ formation was marginal.

• 미생물학회지
• /
• 제27권4호
• /
• pp.415-421
• /
• 1989

Ten strains out of about 1,000 yeast strains isolated from byproducts of alcoholic industries, milk products, fruits, greens, food-related industries and soils of nature, revealed the killer activities. Two strains which have excellent killer activities among them were isolated and identified with Saccharomyces cerevisiae B 15-1 and Hansenula anomala Y 33 by investigation of the morphological, cultural and physiological properties. The optimal conditions on these strains for the production of killer toxin were investigated. The strain B 15-1 showed the highest killer toxin activities when it was cultured up to the log phase of 48 hr in YPD medium (pH 4.7) at $25^{\circ}C$. On the other hand, the strain Y33 revealed the highest activities when it was cultured up to the stationary phase of 60 hr in YPD medium (pH 4.0) at $20^{\circ}C$. The sensitive strain Kyokai 7 was found to be killed entirely by the killer toxin produced from the wild killer yeast B 15-1 when B 15-1 was cocultured with the same cell concentration ($10^{6}$ cells/ml) of Kyokai 7 after cultivation of 36 hr, and with large concentration ($9\times 10^{7}$ cells/ml) after 48 hr.

• 한국산업융합학회 논문집
• /
• 제20권5호
• /
• pp.377-383
• /
• 2017

In this research, the improvement of Korean rice wine (makgeolli) with pine (Pinus koraiensis) extract addition was evaluated due to the increase in alcoholic Korean traditional beverage. Makgeolli fermentation was prepared using Korean rice and nuruk (traditional starter) supplemented by pine needle (MPN) and pine sprout (MPS) extract. The average of initial pH level for MPN was 3.95 and MPS was 4.55, the average of initial sugar content for MPN was 0.4% and MPS was 0.3%. The sugar content and pH level behavior were investigated every 24h during fermentation period. The observation of microbial colony was done at days 8 of fermentation period with three time sample dilution. Afterward, the physical appearance of fermentation solution and microbial development were investigated in the final of fermentation period. The number of yeast and LAB ($402{\times}103\;CFU/mL$) in MPN was greater than the yeast and LAB count in MPS ($224{\times}103\;CFU/mL$). The pH level obtained by addition pine sprout have value of R2 higher than addition of pine needles (leaf), the sugar content (%) behaviour was opposite with pH level behaviour.

• Journal of Nutrition and Health
• /
• 제13권3호
• /
• pp.139-144
• /
• 1980

포도주(葡萄酒)의 제조방법(製造方法)과 품종(品種)에 따른 제품(製品)의 물리(物理) 화학적(化學的) 변화(變化)를 조사(調査)하였다. 또 그들의 기호성(嗜好性)에 대(對)한 관능검사(官能(檢査)를 하므로서 평가(評價)한 몇가지 결과(結果)는 다음과 같다. 1) 원료포도(原料葡萄)의 성분(成分)에서 수분함량(水分含量)은 $90.70{\sim}90.82%$로서 품종간(品種間)에는 차별(差別)이 없고 Brix 당도(糖度) 및 당분함량(糖分含量)은 Muscat Bailey A>Alden>Campbell Early의 순(順)이였다. 적정산도(滴定酸度)는 Muscat Bailey A Alden>Campbell Early의 순(順)이였고 PH 는 Campbell Esrly>Muscat Bailey A Alden의 순(順)이였다. 2) 발효(醱酵)가 진행(進行)됨에 따라 포도주(葡萄酒)의 비중(比重)은 약간 낮아지는 경향을 보이었다. 3) 포도주(葡萄酒)의 주정도(酒精度)는 초기(初期)에는 효모첨가배양구(酵母添加培養區)>비세척자연발효구(非洗滌自然醱酵區)>세척자연발효구(洗滌自然醱酵區)의 순(順)이였으나 숙성(熟成)이 됨에 따라 차(差)는 적어졌다. 4) 발효액(醱酵液)의 PH는 효모첨가배양구(酵母添加培養區)에 비(比)하여 자연발효구(自然醱酵區)가 약간 낮으나 숙성(熟成)됨에 따라 차(差)가 적어졌다. 5) 총(總) Ester 양(量)은 발효(醱酵) 초기(初期)에는 효모첨가배양구(酵母添加培養區)가 자연발효구(自然醱酵區) 보다 약간 높았으며 발효(醱酵)가 진행(進行)됨에 따라 전반적(全般的)으로 증가(增加)되는 경향(傾向)을 보인다. 6) 발효성(醱酵性)에 따른 관능검사(官能檢査)의 결과(結果) 발효조건(醱酵條件)에 따라서는 효모첨가구(酵母添加區)>비세척자연발효구(非洗滌自然醱酵區)>세척발효구(洗滌醱酵區)의 순(順)이였고 품종(品種)에 따라서는 Alden>Muscat Bailey A>Campbell Early 순(順)으로 우수성을 나타내었다.

• 한국미생물·생명공학회지
• /
• 제6권1호
• /
• pp.27-31
• /
• 1978

과실주중 산미가 강한 사과산을 효모에 의하여 분해하는 미생물학적 감산 현상을 규명하기 위하여 공시균으로서 말기의 과피로 부터 분리, 동정한 Schizosaccharomyces japonicus var. japonicus에 대하여 양조학적 성질을 검토하였다. 공시균은 pH 4.2~4.8, 알코올은 12%이하, SO$_2$는 150ppm이하, Mn$^{2＋}$은 MnSO$_4$로서 0.01% 이하의 농도에서 양호한 malo-alcohol발효를 유도했다. 공시균은 당으로 부터 7.5%의 알코올을 생성시켰다. 당의 첨가는malo-alcohol발효를 조해하였으며 정치배양과 진탕배양과의 차이점은 인정할 수 없으나 공시균의 생육은 진탕배양하므로 촉진되었다. 공시균은 사과산 0.3%를 3$0^{\circ}C$에서 정치배양하므로 6일로서 완전히 분해하였다.

• Journal of Ginseng Research
• /
• 제6권1호
• /
• pp.17-24
• /
• 1982

This studies were conducted to investigate the changes of saponin pattern, pH and organic acid contents of malt wort added ginseng components during alcoholic fermentation by Sacch. uvarum. The results are as follows. Saponin patterns of fermented wort were same as that of the non- fermented wort, but the weight of former was decreased comparing to that of the latter. pH value of fermented wort contained 0.1∼0.5% of ginseng extract were almost same as that of control(PH 4.23). Lactate, pyruvate, succinate and fumarate, pyroglutarate and citrate contents of the fermented wort were increased by the addition of ginseng extract and pyruvate content, particularly, was increased from 28.4 to 214mg/100 ml while that of control was 33.2mg/100m1. Citrate content of fermented wort contained ginseng saponin was almost same as control (37. 5mg/100m1) . But pyruvate content was tower 4-8.6mg/100m1 than that of control(33.2mg/100m1) .

• Journal of Microbiology and Biotechnology
• /
• 제20권7호
• /
• pp.1121-1127
• /
• 2010

This study was performed to investigate the effects of adding a dual starter on the chemical and sensory characteristics of red wine made of Campbell Early grape. The yeast starter, Saccharomyces cerevisiae, and lactic acid bacteria (LAB) starter, Oenococcus oeni, were used for inoculation in the winemaking process for alcoholic fermentation and malolactic fermentation (MLF), respectively. After 200 days of incubation, the chemical compositions of yeast/LAB-added wine (YL-wine) were compared with those of no-starter-added wine (control) and yeast-added wine (Y-wine). The results show that no significant differences were observed in pH, total sugar, and alcohol content among the wine samples, but the malic acid content in YL-wine was significantly reduced, and various esters and higher alcohols were synthesized. The sensory test revealed that the addition of dual starters resulted in improved overall acceptability in wine. This study emphasizes the importance of O. oeni in addition to yeast in making Campbell Early wine.