한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제36권6호
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  • Pages.800-806
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  • 2007
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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알코올 발효 균주에 따른 참다래 와인의 품질 특성

Quality Characteristics of Kiwi Wine on Alcohol Fermentation Strains

  • 우승미 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 이명희 (경북과학대학 발효건강식품과) ;
  • 서지형 (영남이공대학 식음료조리계열) ;
  • 김윤숙 (한국식품연구원) ;
  • 최희돈 (한국식품연구원) ;
  • 최인욱 (한국식품연구원) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
  • Woo, Seung-Mi (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd) ;
  • Lee, Myung-Hee (Dept. of Fermentation and Health Food, Kyongbuk College of Science) ;
  • Seo, Ji-Hyung (Div. of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology) ;
  • Kim, Yun-Sook (Korea Food Research Institute) ;
  • Choi, Hee-Don (Korea Food Research Institute) ;
  • Choi, In-Wook (Korea Food Research Institute) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
  • 발행 : 2007.06.30
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초록

본 연구에서는 균주에 따른 저온숙성 참다래 와인의 품질 특성을 비교 조사하였다. 알코올함량은 발효 2일째부터 급격히 증가하여 발효 8일 이후로는 비슷한 함량을 나타내었으며 알코올 발효 균주별 알코올함량은 Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 및 Sacch. cerevisiae Wine 3이 13.0% 이상으로 높은 함량을 나타내었고 Zigosacch. cerevisiae JK99 및 Sacch. cerevisiae OMK가 각각 12.7 및 12.3%이었다. 당도는 발효초기 25.0%에서 발효가 진행됨에 따라 감소하여 5종의 시료 모두 발효 8일째 10.0% 내외로 나타났으며 이후에는 큰 변화가 없었다. 총산은 발효초기 5종의 시료 모두 $1.03{\sim}1.04%$의 범위였고 발효가 진행됨에 따라 조금씩 증가하였으며 숙성 동안에는 비슷한 수치를 유지하였다. 색도는 발효기간 중에는 L값 증가 및 a값 감소를 보였고 b값은 20.0 전후의 높은 황색을 나타내었으며, 숙성 기간 중에는 L값 감소, a값 증가 및 b값 감소를 보였다. Isobutanol, isoamylalcohol 등 비등점이 높은 fusel oil류는 Sacch. cerevisiae Wine 3가 가장 높은 함량을 유지하였고, 알코올 발효 후 유리당은 모든 시료에서 glucose와 maltose가 확인되었으며 총 유리당은 Sacch. cerevisiae Wine 3, Sacch. cerevisiae GRJ, Sacch. cerevisiae OMK, Sacch. kluyveri DJ97 및 Zigosacch. cerevisiae JK99 순으로 나타났다. 알코올 발효 균주에 따른 휘발성 향기성분은 균주에 따른 약간의 차이가 있었으나 경향은 비슷하게 나타났다. 이상의 결과 알코올 발효 균주에 따른 참다래 와인의 이화학적 품질특성에는 큰 차이가 없었으나 고급알코올함량을 비교하였을 때 Sacch. cerevisiae Wine 3이 와인제조에 가장 적합한 것으로 평가되었다.

This study investigated the quality characteristics of kiwi wine during low temperature aging on several alcohol fermentation strains. Alcohol content increased sharply from 2 days of fermentation, and then maintained steadily after 8 days of fermentation. In the alcohol content of kiwi wine on several alcohol fermentation strains such as Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 and Sacch. cerevisiae Wine 3 showed a high value of more than 13%, 12.7% for Zigosacch. cerevisiae JK99 and 12.3% for Sacch. cerevisiae OMK, respectively. Sugar content decreased steadily during fermentation and then showed approximately $10^{\circ}$Brix on 8 days of fermentation. Total acidity ranged $1.03{\sim}1.04%$ in total samples, increased slowly during fermentation and then maintained steadily during aging. During the fermentation, L value in Hunter's color value continued to increase, a value decreased steadily and b value showed high yellow to approximately 20.0. For aging duration, L and b values decreased while a value increased. Glucose and maltose were detected as free sugars of kiwi wine. In volatile flavor compounds, alcohols were identified differently on alcohol fermentation strains, but the others showed similar tendency. In conclusion, quality characteristics of kiwi wine on several alcohol fermentation strains showed similarly; however, Sacch. cerevisiae Wine 3 was overall the most suitable.

키워드

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  3. Aromatic Characterization of Pot Distilled Kiwi Spirits vol.60, pp.9, 2012, https://doi.org/10.1021/jf204310v
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  6. Characteristics of Alcohol Fermentation in Citrus Hydrolysates through Narirutin Addition vol.19, pp.1, 2012, https://doi.org/10.11002/kjfp.2012.19.1.153
  7. Lactic fermentation enhances the antioxidant activity of gold kiwifruit vol.25, pp.2, 2018, https://doi.org/10.11002/kjfp.2018.25.2.255
  8. 한국 전통포도주의 제조와 품질특성 vol.37, pp.8, 2007, https://doi.org/10.3746/jkfn.2008.37.8.1030
  9. 다래를 이용한 발효주의 제조 및 이화학적 특성 vol.41, pp.3, 2013, https://doi.org/10.4014/kjmb.1301.01002
  10. 토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발 vol.23, pp.4, 2007, https://doi.org/10.11002/kjfp.2016.23.4.591
  11. 건대추 열수추출물을 이용한 대추와인 발효중의 이화학 및 항산화적 특성 변화 vol.26, pp.11, 2007, https://doi.org/10.5352/jls.2016.26.11.1298