Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Analysis of Biogenic Amines Content and the Main Volatile Flavor Compounds in Black Raspberry Wine Using Traditional Yeast

토종효모를 이용한 복분자 발효주의 바이오제닉아민 함량 및 향기성분 분석

  • 윤해훈 ((재)베리&바이오식품연구소) ;
  • 손락호 ((재)베리&바이오식품연구소) ;
  • 류은혜 ((재)베리&바이오식품연구소) ;
  • 정지혜 ((재)베리&바이오식품연구소)
  • Received : 2015.05.04
  • Accepted : 2015.05.19
  • Published : 2015.06.30
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Abstract

We investigate black raspberry (Rubus occidentalis) wine made using traditional yeast (Saccharomyces cerevisiae A8, B6, GBY2, GBY3) and S. cerevisiae Fermivin (FM), which is widely used in wine manufacturing, and analyze the biogenic amine content and the volatile flavor compounds. Black raspberries were separately inoculated with yeast up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 7 days. FM produced the highest alcohol content, however the final fermentation characteristics of the wine made using four different yeasts were similar. S. cerevisiae A8 had a large biogenic amine (BA) content, specifically tryptamine, thus we excluded this yeast from fermentation. S. cerevisiae GBY3 was selected for black raspberry wine fermentation as a result of sensory evaluation. The volatile flavor compounds of two wines (S. cerevisiae GBY3 and FM) were analyzed by gas chromatography and mass spectrometry. 37 compounds in the samples were separated, and several ester compounds were identified in greater amounts in the wine made with S. cerevisiae GBY3 than in the wine made with FM. A greater amount of the major compound, ethyl benzoate, giving the sweet and fruity flavor, was identified in wine made with S. cerevisiae GBY3 than in the wine made with FM. In conclusion, S. cerevisiae GBY3 was confirmed to produce no major BAs and a better flavored wine. These results give new leads in the production of high quality wine.

Keywords

References

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