Physicochemical Characteristics and Sensory Properties of Omija Wines Fermented by Active Dry Yeast Strains
2010
Lee, S.H., Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries, Anyang, Republic of Korea | Park, H.K., Yeungnam University, Gyeongsan, Republic of Korea | Kim, M.H., Yeungnam University, Gyeongsan, Republic of Korea
In order to select a superior yeast, 8 kinds of commercial active dry yeasts (Lalvin 1116, Lalvin 1118, Lalvin D-47, Lalvin Bourgovin, Parisienne, Fermivin, Red Star Monrachet, and Red Star Premier Cuvee) were utilized for omija wine fermentation. During fermentation, the physicochemical characteristics and sensory properties of the various omija wines were evaluated. According to the results, pH and titratable acidity were in ranges of 3.0-3.3% and 1.8-2.4%, respectively. Sugar content was 24°Bx at early fermentation and changed to 8.4-10.2°Bx at 24 days of fermentation. While the omija wines fermented by Lalvin D-47 and Red Star Premier Cuvee showed the highest alcohol contents (13.0%), the omija wine fermented by Parisienne showed the lowest alcohol content (10.8%). The omija wine fermented by Lalvin 1118 had an alcohol content of 12.0% and showed the lowest yeast count of 5.8 log CFU/mL. Hunter's values (L, a, and b) were all different among the 8 omija wines. Moreover, the omija wine fermented by Lalvin 1118 showed the highest scores for taste (6.75±1.68), swallowing (6.65±1.50), and overall acceptability (6.70±1.34). It is concluded that Lalvin 1118 was the best yeast among 8 tested commercial active dry yeasts, having a high potential for omija wine fermentation.
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