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Preparation of Wine Using Wild Yeast from Dried Omija and Optimal Nutritional Requirements for Alcoholic Fermentation

건조 오미자에서 분리된 야생 효모로 와인 제조 및 알코올 발효 시 영양요구성 조사

  • Mo, Hye-Won (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Jeong, Ji-Suk (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Choi, Sang-Won (Dept. of Food Science and Nutrition, Catholic University of Daegu) ;
  • Choi, Kyoung-Ho (Dept. of Food Science and Nutrition, Catholic University of Daegu)
  • 모혜원 (대구가톨릭대학교 식품영양학과) ;
  • 정지숙 (대구가톨릭대학교 식품영양학과) ;
  • 최상원 (대구가톨릭대학교 식품영양학과) ;
  • 최경호 (대구가톨릭대학교 식품영양학과)
  • Received : 2011.08.23
  • Accepted : 2012.01.07
  • Published : 2012.02.29

Abstract

This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10~40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at $50^{\circ}C$. Strains of alcoholic yeast were isolated respectively from spoiled Omija extract. Isolated alcoholic yeasts, OM-1 and OM-2, showed a round to ellipsoidal shape and formed white or milky white colonies on a solid YM medium. Two yeasts produced 10.33~11.23% alcohol from Omija extract adjusted to $10^{\circ}Brix$ with sugar. Their abilities to ferment alcohol were higher than those of other yeast strains belonging to Saccharomyces cerevisiae such as KCTC 7296 (standard strain of Korean Biological Resources Center), Makgeolli yeast, or beer yeast. The isolates OM-1 and OM-2 showed similar abilities in alcohol fermentation. However, the wine fermented by OM-2 got a better sensory score especially with color. Growth of OM-2 was significantly accelerated by addition of a 0.1% urea and 0.02% mineral mixture. A vitamin mixture was effective for the growth only when urea was added as well.

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