A Study on the Making of Sweet Persimmon (Diospyros kaki, T) Wine

단감(Diospyros kaki, T) 와인 제조에 관한 연구

  • Cho, Kye-Man (Division of Applied Life Science, Gyeongsang National University) ;
  • Lee, Jung-Bock (Sacheon National Agricultural Cooperative Federation, Gyeongsangnam-do) ;
  • Kahng, Goon-Gjung (Department of Food Science, Jinju National University) ;
  • Seo, Weon-Taek (Department of Food Science, Jinju National University)
  • 조계만 (경상대학교 응용생명과학부) ;
  • 이정복 (경상남도 사천농협중앙회) ;
  • 강군중 (진주산업대학교 식품과학과) ;
  • 서원택 (진주산업대학교 식품과학과)
  • Published : 2006.12.31


The characteristics of alcohol fermentation using sweet persimmon juice were studied in static fermentation in an effort to develop new types of functional wine. The yeast strain Saccharomyces cerevisiae KCCM 12650 was selected for use in the fermentation of sweet persimmon juice. Attempts were made to modify the sweet persimmon juice in order to find suitable conditions for alcohol fermentation. The modified sweet persimmon juice (pH 4.0) that was most suitable for alcohol fermentation contained $24^{\circ}Brix$ of sugar supplemented with sucrose as a carbon source and 0.5 g/L of $(NH_4)_2HPO_4$ as a nitrogen source. After 5 days of fermentation at $25^{\circ}C$, 12.8% of alcohol was produced from the modified juice and its pH was slightly decreased to 3.9. Browning of the wine was observed during storage due to the oxidation of phenolic compounds. The initial browning of 0.08% at $OD_{420}$ after fermentation increased to 0.40 during storage for 11 weeks at room temperature. The addition of $K_2S_2O_5$ was effective in delaying the browning of the wine. The browning of the wine decreased to 0.25 at $OD_{420}$ with the addition of 200 mg/L of $K_2S_2O_5$. The wine produced in this study contained some organic acids such as malic acid (6.82% g/L) and succinic acid (1.40 g/L), some minerals such as $K^+$ (947.8 mg/L) and $Mg^{2+}$ (36.4 mg/L), as well as soluble phenolics (779 mg/L of gallic acid equivalent). Schisandra fruit was added to the sweet persimmon juice during alcohol fermentation in order to improve the sour taste and flavor. The best sensory quality (taste, flavor, and color) was obtained by adding 0.5% schisandra fruit.


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