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Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28

야생 효모 Saccharomyces cerevisiae Y28을 이용하여 제조한 참다래-대봉감 혼합과실주의 이화학적 특성 및 향기성분

  • Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Seo, Weon Taek (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Jeong, Seong Hoon (Namhae Garlic Research Institute) ;
  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Ae Ryeon (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Shin, Ji Hyun (Farming Corporation OrumJooga Winery) ;
  • Lee, Joo Young (Farming Corporation OrumJooga Winery) ;
  • Jo, Hyeon Kook (Farming Corporation OrumJooga Winery) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 이희율 (경남과학기술대학교 식품과학부) ;
  • 서원택 (경남과학기술대학교 식품과학부) ;
  • 정성훈 (남해마늘연구소) ;
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 안민주 (경남과학기술대학교 식품과학부) ;
  • 이애련 (경남과학기술대학교 식품과학부) ;
  • 신지현 (영농조합법인 오름주가) ;
  • 이주영 (영농조합법인 오름주가) ;
  • 조현국 (영농조합법인 오름주가) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Received : 2015.12.31
  • Accepted : 2016.03.22
  • Published : 2016.03.31

Abstract

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

Keywords

Saccharomyces cerevisiae Y28;kiwi;persimmon;volatile flavor compound;wine

Acknowledgement

Supported by : 농림축산식품부

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