한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제41권2호
  • /
  • Pages.254-260
  • /
  • 2012
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  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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건조 오미자에서 분리된 야생 효모로 와인 제조 및 알코올 발효 시 영양요구성 조사

Preparation of Wine Using Wild Yeast from Dried Omija and Optimal Nutritional Requirements for Alcoholic Fermentation

  • 모혜원 (대구가톨릭대학교 식품영양학과) ;
  • 정지숙 (대구가톨릭대학교 식품영양학과) ;
  • 최상원 (대구가톨릭대학교 식품영양학과) ;
  • 최경호 (대구가톨릭대학교 식품영양학과)
  • Mo, Hye-Won (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Jeong, Ji-Suk (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Choi, Sang-Won (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Choi, Kyoung-Ho (Dept. of Food Science and Nutrition, Catholic University of Daegu)
  • 투고 : 2011.08.23
  • 심사 : 2012.01.07
  • 발행 : 2012.02.29
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초록

본 연구는 건조 오미자 추출액을 이용하여 오미자와인을 발효하였다. 건조 오미자를 YM배지에 분주하고 반복 배양하여 알코올 발효효모 OM-1 및 OM-2를 분리하였다. 분리균은 $10^{\circ}Brix$로 보당한 오미자 추출액배지에서 10% 이상의 알코올을 생성하였으며, OM-2로 발효한 오미자와인의 관능적 특성이 OM-1으로 발효한 와인보다 우수한 것으로 평가되었다. 분리균 OM-2는 0.1% urea, 0.02% mineral mixture를 첨가한 오미자 추출액배지에서 균체증식이 유의적으로 촉진되었으며 vitamin mixture는 urea가 첨가된 경우에만 약간의 증식촉진 효과를 나타내었다.

This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10~40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at $50^{\circ}C$. Strains of alcoholic yeast were isolated respectively from spoiled Omija extract. Isolated alcoholic yeasts, OM-1 and OM-2, showed a round to ellipsoidal shape and formed white or milky white colonies on a solid YM medium. Two yeasts produced 10.33~11.23% alcohol from Omija extract adjusted to $10^{\circ}Brix$ with sugar. Their abilities to ferment alcohol were higher than those of other yeast strains belonging to Saccharomyces cerevisiae such as KCTC 7296 (standard strain of Korean Biological Resources Center), Makgeolli yeast, or beer yeast. The isolates OM-1 and OM-2 showed similar abilities in alcohol fermentation. However, the wine fermented by OM-2 got a better sensory score especially with color. Growth of OM-2 was significantly accelerated by addition of a 0.1% urea and 0.02% mineral mixture. A vitamin mixture was effective for the growth only when urea was added as well.

키워드

참고문헌

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피인용 문헌

  1. Effectiveness of Yeast Nutrients on Stuck Fermentation of Blueberry Wine vol.46, pp.2, 2014, https://doi.org/10.9721/KJFST.2014.46.2.143
  2. Effect of Rice Flour Sourdough Fermented with Omija (Schizandra chinensis) Extract on Quality Characteristics of Bread vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.704
  3. Quality Characteristics and Antioxidant Effects of Yakju Added with Rose, Camellia and Cockscomb Flower vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.466
  4. Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon) vol.42, pp.3, 2013, https://doi.org/10.3746/jkfn.2013.42.3.441
  5. Antioxidant Activity and Fermentation Characteristics of Blueberry Wine Using Traditional Yeast vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.840
  6. Characteristics of Gaeryangmerou Wine deacidified by Calcium Carbonate vol.26, pp.6, 2016, https://doi.org/10.17495/easdl.2016.12.26.6.559
  7. Brewing and Quality Characteristics of Schisandra chinensis Yakju vol.55, pp.3, 2012, https://doi.org/10.3839/jabc.2012.025
  8. 건대추 열수추출물을 이용한 대추와인 발효중의 이화학 및 항산화적 특성 변화 vol.26, pp.11, 2012, https://doi.org/10.5352/jls.2016.26.11.1298
  9. Quality Characteristics of Grape Varieties for Making Wine vol.30, pp.1, 2012, https://doi.org/10.17495/easdl.2020.2.30.1.51