Characteristics of Red Wines Fermented with Different Strains of Dry

건조 효모와 포도 품종에 따른 적포도주의 발효 특성 변화

  • Kim, Hong-Sik (Depattment of Crop Science, Chungbuk National University) ;
  • Yook, Cheol (Department of Food Science & Technology, Youngdong University) ;
  • Sung, Chang-Keun (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Hyun-Ju (Chungbuk Agricultural Research and Extension Service, Grape experiment station) ;
  • Lee, Seok-Ho (Chungbuk Agricultural Research and Extension Service, Grape experiment station) ;
  • Kim, Young-Ho (Chungbuk Agricultural Research and Extension Service, Grape experiment station) ;
  • Lee, Ki-Yeol (Chungbuk Agricultural Research and Extension Service, Grape experiment station) ;
  • Lee, Jae-Wung (Chungbuk Agricultural Research and Extension Service, Grape experiment station)
  • 김홍식 (충북대학교 농업생명환경대학) ;
  • 육철 (영동대학교 와인발효식품학과) ;
  • 성창근 (충남대학교 식품공학과) ;
  • 김현주 (충북농업기술원 포도연구소) ;
  • 이석호 (충북농업기술원 포도연구소) ;
  • 김영호 (충북농업기술원 포도연구소) ;
  • 이기열 (충북농업기술원 포도연구소) ;
  • 이재웅 (충북농업기술원 포도연구소)
  • Published : 2008.04.28

Abstract

This study investigated the effects of 3 different strains of my yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595), and S. cerevisiae Epernay (CEG) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased Addition of my yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of my yeast was better than that made by using dry yeast.

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