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Characteristics of Ice Wine Fermentation of Freeze-Concentrated Campbell Early Grape Juice by S. cerevisiae S13 and D8 Isolated from Korean Grapes
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.811-816
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.811
 Title & Authors
Characteristics of Ice Wine Fermentation of Freeze-Concentrated Campbell Early Grape Juice by S. cerevisiae S13 and D8 Isolated from Korean Grapes
Hwang, Sung-Woo; Hong, Young-Ah; Park, Heui-Dong;
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 Abstract
Cryoextraction (a freeze concentration using an instrument) can increase the sugar concentration in grape juice by reducing its water content, similar to the natural freezing of grapes for natural ice wine. In this study, fermentation of freeze-concentrated Campbell Early grape (Vitis labruscana) juice to 36 was carried out using Saccharomyces cerevisiae strains D8 and S13 isolated from Korean grapes. During the fermentation, strains S13 and D8 showed rapid sugar reduction and alcohol production compared with S. cerevisiae Fermivin used as a control. After nine-day fermentation, the residual sugar contents were lower in W13(9.77%) and D8 wine(9.07) than that in Fermivin wine(14.0%). Total acid content was high in the D8>S13>Fermivin wine, in that order. The acetaldehyde content was highest in the D8 wine and lowest in the Fermivin wine, among the three. The methanol content was slightly higher in the S13 and D8 wines than in the Fermivin wine. In the sensory evaluation, the S13 wine exhibited the highest score in flavor and taste among the three wines. Both the two S13 and D8 wines exhibited higher scores than Fermivin wine in overall preference.
 Keywords
Campbell Early;freeze-concentration;grape;ice wine;wine yeasts;
 Language
Korean
 Cited by
1.
동결농축 참외와인의 품질 특성과 휘발성 향기 성분,황희영;황인욱;정신교;

한국식품영양과학회지, 2015. vol.44. 9, pp.1347-1355 crossref(new window)
1.
Quality Characteristics and Volatile Flavor Compounds of Oriental Melon Wine Using Freeze Concentration, Journal of the Korean Society of Food Science and Nutrition, 2015, 44, 9, 1347  crossref(new windwow)
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