• Korean Journal of Food Science and Technology
• /
• v.32 no.5
• /
• pp.1168-1172
• /
• 2000

Fermentation characteristics for the production of honey wine with Saccharomyces sake, Saccharomyces bayanus and nuruk were investigated. Among the yeast strains and the mixture with nuruk tested, nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture showed higher alcohol production and better fermentability than the single strains. Total acid and pH did not change considerably during the whole period of fermentation. As the fermentation progressed, reducing sugar decreased rapidly until the 6 days of fermentation, while alcohol content increased rapidly during the same period. In fermentation of 6 days, honey wine consisted of about $7.5{\sim}8.1^{\circ}Brix$ of soluble solid, $22.7{\sim}31.8%$ of reducing sugar. Alcohol content were reached up to 12.5 and 13.1% for honey wine manufactured with nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture, respectively, relative to $5.2{\sim}7.2%$ of the single strains. Generally, honey wines prepared with the mixture of nuruk-yeast strains were fermented more efficiently than those with the single yeast.

• Food Science and Preservation
• /
• v.12 no.2
• /
• pp.190-194
• /
• 2005

This study investigated the characteristics of honey wine, which was fermented by Saccaromyces sake, Saccharomyces bayanus and Nuruk. For alcohol fermentation of the diluting solution, mixtures of S. sake and Nuruk, and Nuruk and S. bayanus resulted the excellent fermentation. These conditions also produced a higher alcohol content than that from the single yeast Strain. The values of pH and acidity of honey wine showed little changes during the fermentation processes. In the case of the mixture of Nuruk and yeast, the content of reducing sugar during the fermentation processes decreased rapidly, but the content of alcohol increased. The soluble solids were $7.5\~8.1\;^{\circ}Brix$ after the fermentation period of 6 days, and the alcohol contents were represented $12.5\~13.1\%$, from the mixture of Nuruk and yeast. In addition, the sensory evaluation of honey wine with the mixture of Nuruk and yeast showed more effective results than that of the single yeast bacillus.

• Korean Journal of Food Science and Technology
• /
• v.31 no.4
• /
• pp.1044-1049
• /
• 1999

Fermentation characteristics for the production of honey wine (mead and melomel) was investigated. Among the yeast strains tested, Saccharomyces bayanus showed higher alcohol production and better fermentability than the other strains at low temperature. Optimum pH and temperature for the production of honey wine by Saccharomyces bayanus were pH 4.0 and $20^{\circ}C$, respectively, and optimum soluble solid content of diluted honey solution for the fermentation was between 24 and $27^{\circ}Brix$. Total acidity and pH of honey wine (mead) did not change considerably during the whole period of fermentation, but those of Tangerine and Japanese apricot honey wine (melomel) changed during the fermentation. As the fermentation progressed, reducing sugar decreased continuously until the late period of fermentation, while alcohol content increased continuously during the same period. After fermentation of 21 days, honey wine consisted of about $8.5{\sim}9.1^{\circ}Brix$ of soluble solid, $1.90{\sim}2.32%$ of reducing sugar with the conversion rate of $90{\sim}92%$. After 21 days of fermentation, alcohol contents of mead fermented with polyflower and acasia flower were 13.3 and 13.7%, respectively. Final alcohol content was not affected significantly by the source of honey. While pH of the osmotically extracted fruit honey juice decreased rapidly to pH $2.92{\sim}2.97$ after 13 days of fermentation, total titratable acidity of Tangerine and Japanese apricot honey wine were 0.30 and 0.53%, respectively. After 13 days of fermentation, reducing sugar of fruit honey wines were reduced to $2.03{\sim}2.87%$, alcohol content were reached up to 13.1 and 12.5% for Tangerine and Japanese apricot honey wine, respectively. Generally, honey extracted fruit juices were fermented more efficiently than diluted honey juice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.956-963
• /
• 1995

Twenty esters, 14 alcohols, 5 aldehydes, 5 ketones, 5 lactones, 2 S-containing compounds and 1 hydrocarbon are identified by GC-MS from volatile compounds in a glucose solution containing Yeat-Carbon-Base medium fermented for 64 hrs by Saccharomyces bayanus at pH 3.5, $25^{\circ}C$, 400rpm and 35L/h of aeration for 24hrs. Under the different conditions of conservation(1~4), ethyl 2-hydroxy-4-metjhylpentanoate, ethyl succinate, nonanol and phenylacetaldehyde are produced during conservation of fermented solution. 17 esters increased during conservation at $13^{\circ}C$ for 12 weeks and the increase of ethyl 9-hexadecenoate is important among 13 esters increased during conservation at $35^{\circ}C$ for 24hrs. During conservation, aldehydes increased at $35^{\circ}C$, but decreased at $13^{\circ}C$ and the great increase of isobutanal, benzaldehyde and phenylacetaldehyde is observed at $35^{\circ}C$. Alcoho and lactones increased but ketones decreased during conservation.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.7
• /
• pp.3103-3108
• /
• 2011

This work was aimed to evaluate supplementation of honey as sole carbon source on the fermentation characteristics of wine fermented with fruit of flowering cherry and honey(flowering cherry-honey wine). Physiochemical changes of flowering cherry-honey wine(2 L) were investigated during 30 days in fermentation by strain of Saccharomyces bayanus (EC-118). At the beginning of fermentation, fructose was most abundant sugar then glucose and sucrose were followed. As fermentation proceeded, utilization of glucose by S. bayanus (EC-118) was faster than fructose, so that the ratio of fructose/glucose was increased. During fermentation for 30 days, pH and viable yeast count was changed rapidly between 0 to 5 days, while $^{\circ}Brix$(%) decreased gradually for 30 days. Final total titratable acidity, pH, $^{\circ}Brix$(%) and ethanol content of flowering cherry-honey wine were 0.43%, pH 3.5, $9.7^{\circ}Brix$(%) and 14%, respectively. Our finding demonstrate that flowering cherry-honey could be benefical supplements for wine production.

• Korean Journal of Microbiology
• /
• v.29 no.3
• /
• pp.179-183
• /
• 1991

The whole proteins from 10 different Saccharomyces species were separated by isoelectric focusing, which was carried out in pH gradient polyacrylamide gels with the carrier ampholytes of various pH ranges. About 25 protein bands were found in the gel using pH 3.0-10.0 carrier ampholytes. In gel using pH 4.0-7.0 carrier ampholytes, the protein band of pI 6.3 was found in Sacch. cerevisiae NCYC 478, ATCC 26787, Sacch. rosei and Sacch. uvarum, but it was absent in Sacch. cerevisiae ATCC 24903, ATCC 42949, ATCC 36029, Sacch. steineri var hara, Sacch. bayanus, and Sacch. diastaticus.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.371-377
• /
• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

• Food Science and Biotechnology
• /
• v.14 no.6
• /
• pp.722-726
• /
• 2005

The use of isolated wine yeasts in winemaking processes is preferable to spontaneous fermentation. Selection criteria of wine yeast strains depend also on capacity and rate of fermentation and on alcohologenic capabilities. Our studies have described the dynamics of fermentation of wine musts by some isolated wine yeast strains of Saccharomyces genus: strains 6 and 8 of S. cerevisiae var. ellipsoideus (S. ellipsoideus) and strains 5 and 7 of S. bayanus var. oviformis (S. oviformis). All have high technological properties and all are adapted for the specific pedoclimatic conditions of some areas of Sibiu viticultural region. The selected strains were used as inocula to ferment Sauvignon, Muscat Ottonel, Rose Traminer, and Pino Gris musts in controlled laboratory conditions. It was found that higher initial oxygen concentration in must is necessary to accelerate the fermentation of all the wine yeast strains studied. In order to obtain quality wines, strains with considerable fermentative capacity, high alcohologenic capabilities, and a good conversion efficiency are recommended.

• Korean Journal of Microbiology
• /
• v.16 no.1
• /
• pp.1-10
• /
• 1978

In order to isolate and identify of the yeasts in Chinese cabbage Kimchi, was propared and fermented by traditional methods. 40 strains of the yeast were isolated from the Kimchi juice. As the results of the serial experiemnts on morphological, cultural and physiological properties, according to the methods of Lodder, Irzuka, Barnett and Hasegocwa, 13 species of S genera were identified as the followings ; Brettanomyces claussenii, Candida bogoriensis, C.cacaoi, C.guilliermondii, Citeromyces matritensis, Kluyveromyces vaeronae, Pichia membranaefacience, Rhodtorula glutinis, Saccharomyces bayanus, S, cerevisiae, S. pretoriensis, S. italicus, and Torulopsis salmanticensis.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.4
• /
• pp.392-397
• /
• 2006

To compare the contents of amino acids in raspberry wine, 5 types of active dry yeast strains (Saccharomyces cerevisiae Montrachet (UCD #522), Saccharomyces bayanus Pasteur Champagne (UCD #595), Saccharomyces cerevisiae Epemay II (CEG), Saccharomyces bayanus Prise do Mousse (PM), Saccharomyces uvarum Latvia W15) were used. In the fermentation experiment two kinds of raspberry wine were used; Rubus coreanus Miquel(RCM), harvested in Gochang, and Rubus crataegifolius Bunge(RCB), harvested in Okcheon. In 5 kinds of RCM raspberry wines, total contents of 17 amino acids were found from $16.77mg/{\ell}$ in the fermented Prise de Mousse, the most amount, to $12.29mg/{\ell}$ in Lalvin W15, the lowest. The content of amino acid in the RCB raspberry wine fermented by Montrachet was approximately 5.5 times higher than that of the RCM raspberry wine; $90.55mg/{\ell}\;to\;16.54mg/{\ell}$. Cystine and isoleucine were detected $2.97mg/{\ell},\;0.34mg/{\ell}$, respectively, in the RCB raspberry wine but not detected in the RCM raspberry wine. The amount of alanine, aspartic acid, and serine in RCB raspberry wine were found approximately 14 to 20 times larger than that of RCM raspberry wine.