The apple wine, which is being used widely in Europe, especially France and Germany, has been known to be beneficial in the health for human being as well as the grape wine. However, it is not as popular as the grape wine and therefore not mach intensive researches have been focused on its developme...
The apple wine, which is being used widely in Europe, especially France and Germany, has been known to be beneficial in the health for human being as well as the grape wine. However, it is not as popular as the grape wine and therefore not mach intensive researches have been focused on its development. There have been just a few reports on the development of the apple wine, though apples have been one of the most popular fruits for a long period of time. To develop a high quality apple wine in Korea, the properties of domestic apples and apple wines should be analyzed to find what should be improved for betterment of the wine. Most domestic apple varieties contain considerable amounts of malic acid, which has been known to affect negatively the quality of wines with high levels of malic acid content. In this study, alcohol fermentation from Korean apples was carried out by the mixed culture of a wine yeast (Saccharomyces cerevisiae W3) and a malic acid-degrading yeast (Issatchenkia orientalis KMBL 5774). During the fermentation, physicochemical and microbiological changes were monitored. The pH values and titratable acid contents in the wines, except those fermented by the strain KMBL 5774 only, were 3.78 ~ 3.85 and 0.4 ~ 0.5, respectively. The wine fermented by I. orientalis KMBL 5774 showed the highest titratable acid content, which was about 2%, suggesting that the strain itself was not useful for the apple wine fermentation. However, the mixed culture of the strains W3 and KMBL 5774 (1:4, v/v) showed the lowest residual malic acid content. No big differences in the content of phenolic compounds, alcohol and residual sugar as well as viable cell counts, Hunter's color values and Hue and intensity, were observed among the wines fermented by the mixed cultures with different ratio of the two strains. In the sensory evaluation, the wine fermented by the mixed culture of the strains W3 and KMBL 5774 (1:4, v/v) showed the best preference in color, taste and flavor of the wine.
The apple wine, which is being used widely in Europe, especially France and Germany, has been known to be beneficial in the health for human being as well as the grape wine. However, it is not as popular as the grape wine and therefore not mach intensive researches have been focused on its development. There have been just a few reports on the development of the apple wine, though apples have been one of the most popular fruits for a long period of time. To develop a high quality apple wine in Korea, the properties of domestic apples and apple wines should be analyzed to find what should be improved for betterment of the wine. Most domestic apple varieties contain considerable amounts of malic acid, which has been known to affect negatively the quality of wines with high levels of malic acid content. In this study, alcohol fermentation from Korean apples was carried out by the mixed culture of a wine yeast (Saccharomyces cerevisiae W3) and a malic acid-degrading yeast (Issatchenkia orientalis KMBL 5774). During the fermentation, physicochemical and microbiological changes were monitored. The pH values and titratable acid contents in the wines, except those fermented by the strain KMBL 5774 only, were 3.78 ~ 3.85 and 0.4 ~ 0.5, respectively. The wine fermented by I. orientalis KMBL 5774 showed the highest titratable acid content, which was about 2%, suggesting that the strain itself was not useful for the apple wine fermentation. However, the mixed culture of the strains W3 and KMBL 5774 (1:4, v/v) showed the lowest residual malic acid content. No big differences in the content of phenolic compounds, alcohol and residual sugar as well as viable cell counts, Hunter's color values and Hue and intensity, were observed among the wines fermented by the mixed cultures with different ratio of the two strains. In the sensory evaluation, the wine fermented by the mixed culture of the strains W3 and KMBL 5774 (1:4, v/v) showed the best preference in color, taste and flavor of the wine.
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