Advanced SearchSearch Tips
Characteristics of Ice Wine Fermentation of Freeze-Concentrated Campbell Early Grape Juice by S. cerevisiae S13 and D8 Isolated from Korean Grapes
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • 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;
  PDF(new window)
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.
Campbell Early;freeze-concentration;grape;ice wine;wine yeasts;
 Cited by
동결농축 참외와인의 품질 특성과 휘발성 향기 성분,황희영;황인욱;정신교;

한국식품영양과학회지, 2015. vol.44. 9, pp.1347-1355 crossref(new window)
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)
The Annual Report of Food Industry (2006) The AF News Press, Seoul, Koera, p 200-205

Koh KH (1999) Healthy characteristics of wine. Food Ind, 4, 20-25

Hwang JT, Kang HC, Kim TS, Park WJ (1999) Lipid component and properties of grapeseed oil. Korean J Nutr, 12, 150-155

Bang JS, Jun JH (2005) A study on wine preference by wine consumer classification. Korean J Culinary Res, 11, 1-16

Chamberlain G, Husnik J, Subben RE (1997) Freeze-desiccation survival in wild yeast in the bloom of icewine grapes. Food Res Int, 30, 435-439 crossref(new window)

Fennema OR (1982) Effect of processing on nutritive values of food: Freezing. In: Handbook of the NutritiveVvalue of Processed Food, Rechagl R(Editor), CRC Press, Boca Raton, FL, USA

Wilson, EL (2006) High pressure liquid chromatography of apple juice phenolic compounds. J Sci Food Agric, 32, 257-264

Pigeau GM, Inglis DL (2005) Upregulation of ALD3 and GPD1 in Saccharomyces cerevisiae during icewine fermentation. J Appl Microbiol, 99, 112-125 crossref(new window)

Kontkanen D, Inglis D, Pickering G, Reynolds A. (2004) Effect of yeast inoculation rate, acclimatization and nutrient addition on icewine fermentation. Am J Enol Vitic, 55. 363-370

AOAC (2000) Official method of analysis. 17th ed Association of Official Analytical Chemists, Washington DC, USA

Ahmed H (2004) Principles and reactions of protein extraction, purification and characterization. CRC Press, London, England, p 350-352

Amerine MA, Ough CS (1980) Methods for analysis of musts and wine. Wiley & Sons, New York, USA, p 176-180

Kim DH, Hong YA, Park HD (2008) Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnol Lett, 30, 1633-1638 crossref(new window)

Auw JM, Blanco V, O'keefe FO, Sims CA (1996) Effect of processing on the phenolics and color of cabernet sauvignon, chambourcin and noble wines and juices. Am J Enol Vitic, 47, 279-286

Kim GH (1998) Studied on quality maintenance of fresh fruit and vegetables using modified atmosphere packaging. Korean J Post Sci Tech, 5, 23-28

Lawless, HT, Heymann H (1988) Sensory evaluation of food: principles and practices. Chapman and Hall, San Francisco, CA, USA

Hubbard MR (1990) Statistical quality control for the food industry. Van Nostrand Reinhold, New York, USA

Jackisch P (1985) Modern winemaking. Cornell University Press, Ithaca, New York, USA, p 164-165

American Wine Society (1994) The complete handbook of winemaking. Kent INC, Ypsilanti, MI, USA, p 87-93

Kim JS, Kim SH, Han JS (1999) Effect of sugar and yeast addition on red wine fermentation using Campbell's Early. Korean J Food Sci Technol, 31, 516-521

Koh KH, Chang WY (1998) Change of chemical components during seibel white grape must fermentation by different yeast strains. Korean J Food Sci Technol, 30, 487-493

Rankine BC (1967) Formation of higher alcohols by wine yeasts and relationship to taste tresholds. J Sci Food Agric, 18, 583-589 crossref(new window)

Jackson RS (2000) Wine science: principle, practice, perception. 2nd ed. Academic Press, San Diego, USA

Sudraud P (1963) Etude experimentable de la vinification en rouge. Doctoral Thesis, University of Bordeaux, France

Bae SM (2002) Wine making principles. Bae Sang Myun Brewery Institute Co Ltd, Seoul, Korea, p 53

Pietta PG (2000) Flavonoids as antioxidants. J Nat Prod, 63, 1035-1042 crossref(new window)

Koh KH, Lee JE (2003) A study on the sensory characteristics of Korean red wine. Korean J Food Sci Tecnol, 35, 841-848

Zoecklein BW, Fugelsang KC, Gump BH, Nury FS (1995) Wine analysis and production. Chapman and Hall, New York, USA p 129-168

Lee JE, Shin YS, Sim JK, Kim SS, Koh KH (2002) Study on the color characteristics of Korean red wine. Korean J Food Sci Technol, 34, 164-169