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Isolation and Identification of Wild Yeasts from Schizandra (Schizandra chinensis) for Wine Production and Its Characterization for Physicochemical and Sensory Evaluations

야생효모의 분리, 동정과 이를 이용한 오미자 발효주의 이화학 및 관능 특성의 비교

  • Lee, Si-Hyung (Technology Planning Office, Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forest and Fisheries) ;
  • Park, Hae-Kyung (Dept. of Food Science and Technology, Yeungnam University) ;
  • Kim, Myung-Hee (Dept. of Food Science and Technology, Yeungnam University)
  • 이시형 (농림수산식품기술기획평가원 기술기획실) ;
  • 박혜경 (영남대학교 식품공학과) ;
  • 김명희 (영남대학교 식품공학과)
  • Received : 2010.10.25
  • Accepted : 2010.11.23
  • Published : 2010.12.31

Abstract

The purpose of this research was to characterize physicochemical properties and sensory evaluation of schizandra wines fermented by the yeasts, Sacchromyces cerevisiae SH8094 (S. cerevisiae SH8094) and Sacchromyces cerevisiae SH2855 (S. cerevisiae SH2855) isolated from schizandra fruits and stems and compare these results with the results from commercial activated yeast (Lalvin 1118) and a commercial schizandra wine. Three different schizandra wines fermented by S. cerevisiae SH8094, S. cerevisiae SH2855, and Lalvin 1118 showed similar results in pH and titratable acidity. On the other hand, the schizandra wines fermented by S. cerevisiae SH8094 and S. cerevisiae SH2855 showed high brix ($14^{\circ}$brix), low alcohol content (9%), and low yeasts count (4.1 log CFU/mL), compared with the schizandra wine fermented by Lalvin 1118. Both schizandra wines made with S. cerevisiae SH8094 and S. cerevisiae SH2855 showed higher scores in swallowing and overall acceptability than the schizandra wine made with Lalvin 1118. When compared with a commercial schizandra wine, the schizandra wine fermented with S. cerevisiae SH8094 showed better qualities in aroma ($6.65{\pm}1.47$), color ($7.53{\pm}1.14$), and overall acceptability ($6.76{\pm}1.03$). In conclusion, S. cerevisiae SH8094 which was isolated from schizandra fruits and stems has a high potential in schizandra wine fermentation.

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