한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제37권3호
  • /
  • Pages.213-218
  • /
  • 2009
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  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

고품질 배 와인 제조를 위한 최적 발효 조건과 품질특성

Optimal Fermentation Condition for Development of High Quality Pear Wine and Characteristics of Pear Wines

  • 송정화 (배재대학교 생명유전공학과) ;
  • 천종필 (충남대학교 원예학과) ;
  • 나광출 (조선이공대학교 식품영양조리과학과) ;
  • 문제학 (전남대학교 식품공학과) ;
  • 김월수 (전남대학교 원예학과) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Song, Jung-Hwa (Department of Life Science and Genetic Engineering Paichai University) ;
  • Chun, Jong-Pil (Department of Horticulture, Chungnam National University) ;
  • Na, Kwang-Chul (Department of Food Nutrient and Culinary Chosun College University) ;
  • Moon, Jae-Hak (Department of Food Science and Technology Chonnam National University) ;
  • Kim, Wal-Soo (Department of Horticulture, Chonnam National University) ;
  • Lee, Jong-Soo (Department of Life Science and Genetic Engineering Paichai University)
  • 발행 : 2009.09.28
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초록

The goal of this study was to develop new functional pear wine using six Asian pears (Pyrus pyrifolia, Nakai), namely Wonhwang, Niitaka, Whangkeumbae, Whasan, Gamcheonbae and Chuwhangbae. To select optimal yeast and pear, we investigated the physicochemical properties of the pear wines from fermentation of musts of six pear cultivars at $25^{\circ}C$ for 7 days by several yeasts. $11.2%{\sim}12.4%$ of ethanol from musts of 'Wonhwang', 'Whangkeumbae' and 'Whasan' were produced by Saccharomyces cerevisiae K-7 and 12.8% of ethanol was also produced from 'Niitaka' by commercial Saccharomyces cerevisiae C-2. 9.9% and 11.4% of ethanol were produced from musts of 'Gamcheonbae' and 'Chuwhangbae' by Saccharomyces cerevisiae KCTC 7904, respectively. Among several pear wines, Niitaka pear wine showed the best acceptability in the sensory evaluation, and Niitaka pear wine and Whangkeumbae pear wine showed 31.1% and 27.8% of antihypertensive angiotensin I-converting enzyme(ACE) inhibitory activity, respectively. However, the other functionalities were not detected or very low. Furthermore, Niitaka-strawberry mixed fermentation wine was showed the excellent acceptability and high antihypertensive ACE inhibitory activity of 64.9%.

키워드

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