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Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.768-777
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.768
 Title & Authors
Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
Kwon, Soo-Jin; Choi, Jun-Su; Yeo, Soo-Hwan; Park, Heui-Dong;
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 Abstract
Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an industrial wine yeast, in the following ratios: 9:1 (v/v), 5:5 (v/v), 1:9 (v/v) and 0:10 (v/v). During fermentation, the alcohol contents increased more slowly in samples of mixed culture than in samples of the single culture of S. cerevisiae Fermivin. The alcohol contents of all samples reached 12~13% (v/v) after 15 days. All samples of the mixed culture showed greater variety in flavor and taste than S. cerevisiae Fermivin only. In the sensory evaluation, mixed culture samples had higher scores in terms of flavor and overall preference than the single culture samples. Therefore, P. anomala JK04 is thought to improve the wine flavor of Korean domestic persimmon wine.
 Keywords
co-fermentation;persimmon;Pichia anomala JK04;Saccharomyces cerevisiae Femivin;SPME;
 Language
Korean
 Cited by
1.
토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발,김동환;문재남;이슬;이수원;문혜경;김귀영;

한국식품저장유통학회지, 2016. vol.23. 4, pp.591-598 crossref(new window)
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