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Antioxidant Activity and Fermentation Characteristics of Blueberry Wine Using Traditional Yeast

토종효모를 이용한 블루베리 발효주의 발효 특성 및 항산화 활성

  • 윤해훈 ((재)베리&바이오식품연구소) ;
  • 채규서 ((재)베리&바이오식품연구소) ;
  • 손락호 ((재)베리&바이오식품연구소) ;
  • 정지혜 ((재)베리&바이오식품연구소)
  • Received : 2015.02.06
  • Accepted : 2015.04.03
  • Published : 2015.06.30

Abstract

We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, $8.42^{\circ}Bx$ of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, $8.2^{\circ}Bx$ of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry.

Acknowledgement

Supported by : 한국산업기술진흥원, 호남지역사업평가원

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