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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.20 no.5, 2013년, pp.744 - 750
김미선 (경북대학교 식품공학부) , 여수환 (농촌진흥청 국립농업과학원 농식품자원부) , 박희동 (경북대학교 식품공학부)
The indigenous Saccharomyces cerevisiae strains S13 and D8 were isolated at the microbial succession stage during spontaneous fermentation of Campbell Early wine as a resistant to potassium metabisulfite and a high sugar concentration. In this study, the fermentation characteristics of Campbell Earl...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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포도주의 품질은 무엇에 영향을 받는가? | IWSR 2010의 보고에 따르면 2008년 310억병의 포도주가 소비되었으며 향후 소비량은 더욱 증가할 뿐 아니라 고급 포도주의 소비 증가로 인하여 판매액은 더욱 크게 증가할 것으로 예상하고 있다(3). 일반적으로 포도주의 품질은 원료 포도의 품질, 포도주 효모 및 양조기술에 의해 크게 영향을 받는다(1). | |
S. cerevisiae가 포도주의 발효에 어떤 영향을 미치는가? | 특히 포도주의 발효에 관여하는 효모 Saccharomyces cerevisiae는 당을 분해하여 알코올을 생산할 뿐 아니라 다양한 향미물질을 만들어 냄으로써 포도주의 품질에 결정적인 영향을 미치게 된다(4-6). 고대의 포도주와 S. | |
효모 개발이 많이 이루어진 포도 품종에는 어떤 것들이 있는가? | cerevisiae Fermivin, EC-1118, OC2 , W-3 등 약 150주 이상의 포도주 효모 균주가 산업화되어 시판되고 있다(10,11). 이러한 효모들은 유럽 특히 프랑스와 스페인을 중심으로 발달한 유럽종 포도인 Vitis vinifera에 속하는 적포도주용의 까베르네소비뇽, 메를로, 피노누아 등과 백포도주용의 샤도네이 등의 발효에 적합한 것으로 개발되어 왔다(1). |
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