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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.6
- 수록면
- 413 - 419 (7page)
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Fermentation of ice apple wine from freeze-concentrated Fuji apple juice to 36 °Brix was carried out using Saccharomyces cerevisiae SS89, a sugar-tolerant wine yeast strain. The characteristics of the fermentation and the properties of ice apple wine were compared with those of S. cerevisiae W-3, an industrial wine yeast that was used as a control in this study. During the fermentation, the alcohol content increased more rapidly by S. cerevisiae SS89 together with the decrease of the soluble solid content, compared to S. cerevisiae W-3. It reached 12% (v/v) after 15 days of fermentation by S. cerevisiae SS89 (12.4%, v/v) and 21 days by S. cerevisiae W-3 (12.6%, v/v). The soluble solid contents of the SS89 and W-3 wines were 24.0 and 23.6 °Brix, respectively. Lactic acid was detected at the highest level, followed by malic aid, among the organic acids in both wines. No big differences in the organic acid contents were observed based on the strains. In the SS89 wine, higher levels of methanol, propanol, butanol, and isoamyl alcohol were detected, together with a lower isobutanol content, compared with the W-3 wine. The SS89 wine showed higher level of intensity as well as higher Hunter``s L and b color values compared to the W-3 wine. In the sensory evaluation, similar scores in color, flavor, taste, and overall preference were obtained in the two wines. Therefore, S. cerevisiae SS89 was thought to be useful for the rapid fermentation of ice apple wine.
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참고문헌 (49)
참고문헌 신청
1. [학술지(정기간행물)] - Pigeau GM / 2007 / Concentration effect of Riesling icewine juice on yeast performance and wine acidity / J Appl Microbiol 103 : 1691 ~ 1698
2. [학술지(정기간행물)] - Setkova L / 2007 / Rapid headspace solid-phase microextraction-gas chromatographic- time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction Ⅱ: Classification of Canadian and Czech ice wines using statistical evaluation of the data / J Chromatogr A 1147 : 224 ~ 240
3. [학술지(정기간행물)] - Lerma NL / 2011 / Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes effect on wine composition / Int J Food Microbiol 145 : 342 ~ 348
4. [단행본] - Schreiner J / 2001 / Icewine: the complete story / Warwick Publ : 344 ~
5. [단행본] - Pickering G / 2006 / Icewine: the frozen truth / Lincoln University : 84 ~ 99
2. [학술지(정기간행물)] - Setkova L / 2007 / Rapid headspace solid-phase microextraction-gas chromatographic- time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction Ⅱ: Classification of Canadian and Czech ice wines using statistical evaluation of the data / J Chromatogr A 1147 : 224 ~ 240
3. [학술지(정기간행물)] - Lerma NL / 2011 / Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes effect on wine composition / Int J Food Microbiol 145 : 342 ~ 348
4. [단행본] - Schreiner J / 2001 / Icewine: the complete story / Warwick Publ : 344 ~
5. [단행본] - Pickering G / 2006 / Icewine: the frozen truth / Lincoln University : 84 ~ 99
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