Fermentation Characteristics of Honey Wine by Saccharomyces bayanus

Saccharomyces bayanus를 이용한 벌꿀 발효주의 양조 특성

  • Jung, Soon-Teck (Department of Food Engineering, Mokpo National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University)
  • 정순택 (목포대학교 식품공학과) ;
  • 임종환 (목포대학교 식품공학과) ;
  • 김동한 (목포대학교 식품영양학과)
  • Published : 1999.08.31

Abstract

Fermentation characteristics for the production of honey wine (mead and melomel) was investigated. Among the yeast strains tested, Saccharomyces bayanus showed higher alcohol production and better fermentability than the other strains at low temperature. Optimum pH and temperature for the production of honey wine by Saccharomyces bayanus were pH 4.0 and $20^{\circ}C$, respectively, and optimum soluble solid content of diluted honey solution for the fermentation was between 24 and $27^{\circ}Brix$. Total acidity and pH of honey wine (mead) did not change considerably during the whole period of fermentation, but those of Tangerine and Japanese apricot honey wine (melomel) changed during the fermentation. As the fermentation progressed, reducing sugar decreased continuously until the late period of fermentation, while alcohol content increased continuously during the same period. After fermentation of 21 days, honey wine consisted of about $8.5{\sim}9.1^{\circ}Brix$ of soluble solid, $1.90{\sim}2.32%$ of reducing sugar with the conversion rate of $90{\sim}92%$. After 21 days of fermentation, alcohol contents of mead fermented with polyflower and acasia flower were 13.3 and 13.7%, respectively. Final alcohol content was not affected significantly by the source of honey. While pH of the osmotically extracted fruit honey juice decreased rapidly to pH $2.92{\sim}2.97$ after 13 days of fermentation, total titratable acidity of Tangerine and Japanese apricot honey wine were 0.30 and 0.53%, respectively. After 13 days of fermentation, reducing sugar of fruit honey wines were reduced to $2.03{\sim}2.87%$, alcohol content were reached up to 13.1 and 12.5% for Tangerine and Japanese apricot honey wine, respectively. Generally, honey extracted fruit juices were fermented more efficiently than diluted honey juice.

Keywords

honey wine;fermentation characteristics