Characteristics of gaeryangmerou wine deacidified by a malic acid-degrading yeast
2017
Kim, C.W., National Institute of Agricultural Sciences, Wanju, Republic of Korea | Kang, J.E., National Institute of Agricultural Sciences, Wanju, Republic of Korea | Jeong, S.T., National Institute of Agricultural Sciences, Wanju, Republic of Korea | Yeo, S.H., National Institute of Agricultural Sciences, Wanju, Republic of Korea | Kim, Y.H., Chonbuk National University, Jeonju, Republic of Korea | Kim, M.K., Chonbuk National University, Jeonju, Republic of Korea | Park, H.D., Kyungpook National University, Daegu, Republic of Korea | Choi, H.S., National Institute of Agricultural Sciences, Wanju, Republic of Korea
The effect of malic acid-degrading yeast on the quality of Gaeryangmerou (Vitis spp.) wine obtained from grapes commonly used for making wine in Korea was investigated. Alcoholic fermentation was carried out at 25℃, for 14 days. A malic acid-degrading yeast was used as the experimental sample and a commercial yeast, Fermivin, was used as a control. The fermentation process for the experimental yeast lasted 2-3 days longer than that of Fermivin. The pH and the volatile acid content of the wine were 3.94 and 244.20 mg/L, respectively. The total acid content was 0.86% for the experimental group and 0.94% for the control group. The contents of malic acid and succinic acid in the experimental group were significantly lower than that of the control group (245.61, 50.18 mg% for experimental group versus 302.44, 68.39 mg% for control group, respectively). In contrast, lactic acid content was slightly higher in the experimental group. As expected, the main volatile flavor compounds of Gaeryangmerou wine varied with the yeast used for fermentation and were determined to be isoamyl alcohol, beta-phenethyl alcohol, 2-methyl-1-propanol, and diacetyl for the experimental wine.
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