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Fermentation Characteristics of Freeze-Concentrated Apple Juice by Saccharomyces cerevisiae Isolated from Korean Domestic Grapes

국산 포도로부터 분리된 Saccharomyces cerevisiae에 의한 동결농축 사과주스의 알코올 발효특성

  • Received : 2011.02.28
  • Accepted : 2011.06.24
  • Published : 2011.08.30

Abstract

In this study, the good brewing conditions for the 24 $^{\circ}Brix$ freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in all the yeasts increased and the final alcohol content was 12-13%, a typical wine's alcohol content. The viable counts were shown to be 6-6.8 log cfu/ml. During the fermentation, the organic acid content was shown to be within the range of 2.36-3.11%, and the free sugar content, except for the SS89 and WW108 strains, was shown to consist only of sorbitol, although fructose was somewhat detected in the SS89 and WW108 strains. Methanol was not detected, or only a trace of it was detected, and the aldehyde content was 107.68-114.27 ppm. As for the fusel oil contents, a trace of propanol was detected. Isobutanol and butanol were present in 40.16-54.65 and 25.47-27.73 ppm, respectively. The isoamy1 alcohol content was shown to be the highest (108.88-217.26 ppm). The final total phenolic compounds were shown to be 0.1-0.16%. The final Hue values were shown to be 1.3-3.6, and the final intensity was 0.1-0.45. The lightness (L) was within the range of 91.78-98.51, the redness (a) was at a neutral position at red and green, and the yellowness (b) was within the range of 2.38-7.7. In the sensory evaluation, the SS812 strain was found to be the best in terms of color, the SS89 strain in terms of odor, and the WW108 strain in terms of taste. Overall, SS812 was found to be the best apple wine.

Keywords

apple wine;fermentation;freeze-concentration;fuji apple;wine yeast

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Cited by

  1. Response surface methodology for optimization of fermentation process parameters for improving apple wine quality vol.52, pp.11, 2015, https://doi.org/10.1007/s13197-015-1872-6
  2. Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89 vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.917
  3. Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.730

Acknowledgement

Supported by : 농촌진흥청