• Food Science and Biotechnology
• /
• v.18 no.5
• /
• pp.1109-1117
• /
• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.6
• /
• pp.445-451
• /
• 2023

This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.1
• /
• pp.96-104
• /
• 2009

Three kinds of grape yakju (Kyoho, Campbell and Moru) and grape-free control were fermented with rice using koji of Aspergillus kawachii as a fermenting agent, and their fermentation characteristics were investigated. For the three yakju, reducing sugar content decreased slowly over 2 days fermentation after an initial rapid decrease. In case of Brix, the reducing sugar content increased gradually after increasing rapidly during the first 2 days of fermentation. The Kyoho and Moru groups displayed a gradual increase in reducing sugar content after an initial 2-day decrease, and the sugar content of the Campbell group increased gradually during fermentation. Uniformly, pH increased gradually after an initial 2-day decrease, however total acid increased continuously throughout fermentation. Alcohol content of yakju showed almost no change after increasing until day 6 (Kyoho) of day 4 (others), with the control displaying the highest content. Control $\alpha$-amylase activity decreased gradually after an initial 2-day increase, while that of the three yakju decreased throughout fermentation. Activities of $\beta$-amylase activities paralleled the results of reducing sugar. Concerning total anthocyanin, the Moru and Campbell groups displayed a rapid increase until day 2, a decrease until day 12, and a gradual increase thereafter. While the Kyoho and control groups displayed virtually no change after an initial 2-day increase until day 12, after which a gradual increase also occurred. In concerning sensory evaluation, Moru yakju scored highest for violetness, flavor of grape, and sweet taste, and also displayed a low alcohol content. These attributed Moru yakju the preferred choice.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.5
• /
• pp.445-449
• /
• 2016

In this study, Red pearl (4x) and MBA (2x) were crossed Gangwon-do Agricultural Research and Extension Services in 2000 to compare the brewing characteristics of Cheonghyang, a seedless kind of grape registered in 2009, by maturity. Fruit characteristics of Cheonghyang were examined after the first racking and 300 days after fermentation during aging in manufacturing wine based on maturity categories of being immature, mature, and overmature after harvest between August 25 and 27, 2014. The soluble solid matter content did not differ between the first racking following manufacturing wine and during ripening, and the alcohol content following the first racking was 12.9% for immature ones, 13.0% for mature ones, and 12.7% for overmature ones., The alcohol content decreased by appropriately 1.3% to 1.8% during ripening. The total acidity content was 0.9% for immature ones, 0.8% for mature ones, and 0.5% for overmature ones following the first racking and showed insignificant variations during ripening of 0.8%, 0.7%, and 0.5%, respectively, with wine made from mature ones showing proper acidity. The volatile acid content following the first racking during ripening, showing insignificant variation by maturity; however, it decreased after ripening. The sensory evaluation detected differences in acidity of wine between mature and overmature grapes. There was no difference in sour taste between immature and mature grapes; however, overmature ones had low levels of sour taste. Our results showed that mature wine had the best overall preference.

• Korean Journal of Food Science and Technology
• /
• v.40 no.6
• /
• pp.633-642
• /
• 2008

Several domestic new varieties of grapes were utilized for the fermentation of wines, including Cabernet Sauvignon, NY 21576, Canner, SV 18315, Agawan, and Black Bagal red wines, and Naples, Aligote, and Alicante white wines. The oBx values of the grapes ranged between 17 and $20^{\circ}Bx$. Soluble solid content was adjusted to $21^{\circ}Bx$ by adding sugar for all grapes and fermented at $20^{\circ}C$ for 2 weeks. Black Bagal and Cabernet Sauvignon were relatively slower than other grapes with regard to alcohol production rate. The L value of wine made from Agawan and NY 21576 were lower and darker than those of wines prepared from other grapes. Wine made from NY 21576 grapes had a polyphenol concentration of 1.40 mg/mL, which was higher than that of any other wine, whereas wines made from MBA and all white wines evidenced value of only 0.55 mg/mL and 0.15 mg/mL, respectively, after 2 weeks of fermentation. The sensory evaluations demonstrated that the quality of red wines made from NY 21576, Cabernet Sauvignon, Black Bagal, and that of white wines made from Naples grapes were favorable among the different grape variants.

• Korean Journal of Food Science and Technology
• /
• v.52 no.6
• /
• pp.649-654
• /
• 2020

This study was conducted to investigate the quality of wine, produced from 11 different grape varieties. Black Sun, CB, Gaeryangmeoru, MW52, MW55, and Narsha with 0.6-0.8% total acids were good for wine. The total acid content of Wangmeoru wine was too high (1.41%). Black Sun, CB, Gaeryangmeoru, MW52, MW55, MBA, WB, and Wangmeoru showed excellent chromaticity (90dE or higher). Total polyphenols, total anthocyanin and tannin, contents were the highest in Gaeryangmeoru, WB, Wangmeoru, and CB and would be advantageous for wine aging. The results of this study deemed Gaeryangmeoru and CB to be suitable for red wine preparation.

• The Korean Journal of Food And Nutrition
• /
• v.37 no.2
• /
• pp.57-66
• /
• 2024

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from -0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.306-310
• /
• 2008

This study investigated the effects of 3 different strains of my yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595), and S. cerevisiae Epernay (CEG) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased Addition of my yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of my yeast was better than that made by using dry yeast.

• Food Science and Preservation
• /
• v.22 no.1
• /
• pp.100-107
• /
• 2015

This study was conducted to develop a high-acidity vinegar production (over TA 10%) technology using grape juice to reduce the importation of high-acidity vinegar. The manufacturing condition's effect on the quality of high-acidity vinegar using pure grape juice without the addition of other nutrients for fermentation was investigated. Twelve percent acidity in vinegar was obtained from grape wine with 6% alcohol content. The acetic-acid yield from grape wine decreased when the wine's initial alcohol content was high, which extended the induction time. The pH value was similar in all the treatment groups. The sugar content of the 1st-stage fermentation (1st AAF) was proportional to the initial alcohol content whereas in the 2nd-stage fermentation (2nd AAF), the sugar content was highest in the 6%-alcohol treatment. The major organic acids of the high-acidity grape vinegar included tartaric acid, malic acid, and citric acid. The acid content of the high-acidity initial alcohol group was higher than that of the low-acidity initial alcohol group due to the alcohol content added by the fed-batch and acetic-acid yield difference. The ethyl alcohol content was 364~6,091 ppm (the main alcohol while the others had only traces in all the groups). In conclusion, it was possible to manufacture 12% high-acidity vinegar without the addition of an external nutrient source to grape wine containing 6% initial alcohol content. Finally, a complementary study will be required to shorten the fermentation period through the fed-batch-style addition of alcohol for the purpose of industrialization.

• Food Science and Preservation
• /
• v.17 no.6
• /
• pp.807-813
• /
• 2010

Muscat Bailey A grapes, one of the major grape varieties in Korea, contain 18-20% (w/w) sugars, which is less than the amount required to make red wine. In the present study, fermentation of freeze-concentrated Muscat Bailey A grape juice to $24^{\circ}Brix$ was performed using several industrial wine yeasts, including Saccharomyces cerevisiae $OC_2$, S. cerevisiae Fermivin and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohols, and yeast viable counts were monitored. Wine quality parameters including organic acid, minor alcohol, sensory score, etc. were also analyzed. Alcohol contents reached maximal levels after 9 days of fermentation, and were 12.6% (v/v) when Fermivin was used and 13% (v/v) when strains $OC_2$ and W-3 were used. No major difference between strains was apparent, except that Fermivin fermentation was somewhat slower in terms of both alcohol production and sugar consumption. Similar levels of soluble solids and total phenols were measured in wines fermented by each of the three strains. The total acid level of W-3 wine was high, whereas the alcohol content of Fermivin wine was low. Although the wines were variable in terms of acetaldehyde and minor alcohol contents, the levels of these materials were much lower than the limits set by the Korean National Tax Service. Upon sensory evaluation, $OC_2$ wine obtained the highest scores in terms of color, flavor, and overall acceptance. However, the best taste score was awarded to the Fermivin wine, which had the same flavor score as $OC_2$ wine but a slightly lower overall acceptance score.