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Kafe 바로가기주관연구기관 | (농)오름주가 |
---|---|
연구책임자 | 조현국 |
참여연구자 | 서원택 , 정성훈 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2016-10 |
과제시작연도 | 2015 |
주관부처 | 농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
등록번호 | TRKO201700004053 |
과제고유번호 | 1545010156 |
사업명 | 고부가가치식품기술개발 |
DB 구축일자 | 2017-09-20 |
키워드 | 참다래.와인.탄닌.종균.향기성분.kiwi, wine, tannin, starter,volatile compounds |
DOI | https://doi.org/10.23000/TRKO201700004053 |
○ 참다래, 감, 머루, 복분자, 블루베리, 아로니아를 이용하여 탄닌 강화 혼합 와인의 최적 발효 조건 확립 및 제품화
○ 참다래와 머루를 이용한 스파클링 와인 제조 공정 기술 확립
○ 와인 제조용 야생 Saccharomyces cerevisiae 5종 확보
○ S. cerevisiae 과 non-Saccharomyces sp.의 혼합균을 이용한 참다래 와인 혹은 혼합 와인의 제조방법 확립
○ 제조 공정별 이화학적 특성, 성분분석(유리당, 유기산, 유리아미노산, phenolic acid, flavonoid 및
○ 참다래, 감, 머루, 복분자, 블루베리, 아로니아를 이용하여 탄닌 강화 혼합 와인의 최적 발효 조건 확립 및 제품화
○ 참다래와 머루를 이용한 스파클링 와인 제조 공정 기술 확립
○ 와인 제조용 야생 Saccharomyces cerevisiae 5종 확보
○ S. cerevisiae 과 non-Saccharomyces sp.의 혼합균을 이용한 참다래 와인 혹은 혼합 와인의 제조방법 확립
○ 제조 공정별 이화학적 특성, 성분분석(유리당, 유기산, 유리아미노산, phenolic acid, flavonoid 및 향기성분) 및 항산화 활성 확인
○ 참다래와 감의 지표물질 분석 및 생리활성 확인
○ 시판(34종), 기존(2종) 및 개발 와인의 이화학적 품질 평가 및 성분분석(유리당, 유기산, phenolic acid flavonoid 및 향기성분) 및 생리활성 확인
○ 연구 성과 : 특허 출원 3건, 기술 실시 3건, (시)제품화 3건, 사업화 3건 (제품명: 7004S; 매출액: 약 286백만원), 비SCI 논문 1건, 학술 발표 8건, 인력 양성 3건, 홍보 전시 27건, 전시회 참가 12건, 생물자원 등록 6건 (특허 미생물 1건, 26S rRNA 염기서열 등록 5건)
(출처 : 보고서 요약서)
Purpose & Contents
1. Finial objectives : Development of premium wine using domestic kiwi and tannin-rich fruits and it’s industrialization
(1) Qualitative objectives :
◦ Production of kiwi wine through mixed tannin-rich fruits
◦ Ensuring of superior microorganisms and optimization of fe
Purpose & Contents
1. Finial objectives : Development of premium wine using domestic kiwi and tannin-rich fruits and it’s industrialization
(1) Qualitative objectives :
◦ Production of kiwi wine through mixed tannin-rich fruits
◦ Ensuring of superior microorganisms and optimization of fermentation process using microorganisms for kiwi wine with enhanced tannin
◦ Qualitative standardization of Kiwi wine with enhanced tannin and biological activity
(2) Quantitative objectives : 3 patent application for 1 registration, 2 SCI journal and 3 KCI journal publication, and 3 products
2. Research contents
(1) Production of kiwi wine through mixed tannin-rich fruits
◦ Investigation of nutrient and polyphenol (taninn) compounds from kiwi and persimmon cultivars
◦ Optimization of mixing ration of kiwi and persimmon and mass production process
◦ Mass fermentation process of dry, sweet and sparkling wines and commercialization of wines
(2) Ensuring of superior microorganisms and optimization of the fermentation process using microorganisms for kiwi wine with enhanced tannin
◦ Isolation and identification of alcohol and flavor producing wine yeast for the production of wine
◦ Optimization of pre-treatment technology of kiwi and persimmon for enhanced polyphenol (tannin)
◦ Optimization of the fermentation condition for produced dry, sweet and sparkling wines
◦ Analysis of physicochemical properties from commercial, existing, and developing wines
(3) Qualitative standardization of kiwi wine with enhanced tannin and biological activity
◦ Analysis of indicator substances of kiwi and persimmon and confirmation of biological activity
◦ Analysis of volatile flavor compounds of alcohol fermentation according to different yeasts
◦ Qualitative standardization of wine and confirmation of biological activity
◦ Confirmation of changed indicator substances, quality characterization, and biological activity during alcohol fermentation and aging process
Results
1. Research results
(1) Optimization of the fermentation condition using kiwi, persimmon, wild grape, blueberry, and aronia for the production of mixture wine with enhanced tannin and commercialization
(2) Optimum production process of sparkling wine using kiwi and wild grape
(3) Selection of 5 wild type Saccharomyces cerevisiae (Y4, Y10, Y28, Y78, Y81) for the production of wine
(4) Optimum production process of kiwi wine or mixture wine using multiple starter of S. cerevisiae and non-Saccharomyces sp.
(5) Analysis of physicochemical properties and constituent (free sugar, organic acid, free amino acid, phenolic acid, flavonoid and volatile compounds) and confirmation of biological activity
(6) Analysis of indicator substances of kiwi and persimmon and confirmation of biological activity
(7) Analysis of physicochemical properties and constituent (free sugar, organic acid, free amino acid, phenolic acid, flavonoid and volatile compounds) and confirmation of biological activity from commercial (34 kinds), existing (2 kinds), and developing (4 sparkling) wines
2. Research products
(1) 5 Patent applications
(2) 3 Technology transfers
(3) 2 Products and 1 prototype
(4) 3 Commercialization (Product name: 7004S; turnover: about 286 million won, Product name: 3004; turnover: about 7 million won )
(5) 1 KCI journal publication
(6) 8 Conference presentations
(7) 3 Technical guidances
(8) 27 Promotion and exhibitions
(9) Registration of biological resources :
1 patent microorganisms and 5 26S rRNA gene sequences
Expected Contribution
○ Development of outstanding commodity using Rosé wine for fostering a Gyeongnam agro-industry
○ International industrialization of wine commodity developed using Rosé wine
○ Pioneering a new market with Rosé wine based wine industry
○ Industrialization through technology licensing (3 technology transfer)
○ Ensure effect of domestic indigenous biological resources
○ Technical advance in the field of fermentation technology
○ Creating a higher value-added business using domestic fruits
○ Harmonious growth of primary, secondary and tertiary industries
○ Rapid growth of anti-aging industry based on Sancheong and Gyeongnam
○ Growth to a global company in Korean wine industry
(출처 : SUMMARY)
과제명(ProjectTitle) : | - |
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연구책임자(Manager) : | - |
과제기간(DetailSeriesProject) : | - |
총연구비 (DetailSeriesProject) : | - |
키워드(keyword) : | - |
과제수행기간(LeadAgency) : | - |
연구목표(Goal) : | - |
연구내용(Abstract) : | - |
기대효과(Effect) : | - |
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