Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells

Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성

  • Kwon, Soo-Jin (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Choi, Jun-Su (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Yeo, Soo-Hwan (Department of Agro-Food Resources, NAAS, RDA) ;
  • Park, Heui-Dong (School of Food Science and Biotechnology, Kyungpook National University)
  • 권수진 (경북대학교 식품공학부) ;
  • 최준수 (경북대학교 식품공학부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박희동 (경북대학교 식품공학부)
  • Received : 2015.09.23
  • Accepted : 2015.10.07
  • Published : 2015.10.30


Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an industrial wine yeast, in the following ratios: 9:1 (v/v), 5:5 (v/v), 1:9 (v/v) and 0:10 (v/v). During fermentation, the alcohol contents increased more slowly in samples of mixed culture than in samples of the single culture of S. cerevisiae Fermivin. The alcohol contents of all samples reached 12~13% (v/v) after 15 days. All samples of the mixed culture showed greater variety in flavor and taste than S. cerevisiae Fermivin only. In the sensory evaluation, mixed culture samples had higher scores in terms of flavor and overall preference than the single culture samples. Therefore, P. anomala JK04 is thought to improve the wine flavor of Korean domestic persimmon wine.


Supported by : 농촌진흥청


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