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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in the Physicochemical Properties of Tomato Wine by Alcohol Fermentation

토마토 과실주의 알코올발효조건에 따른 이화학적 특성 변화

  • Kim, Ok-Mi (Korea International Wine Institute Co., Ltd.) ;
  • Jang, Se-Young (Dept. of Food Science and Technology, Keimyung University) ;
  • Woo, Seung-Mi (Dept. of Food Science and Technology, Keimyung University) ;
  • Jo, Yong-Jun (Dept. of Food Science and Technology, Keimyung University) ;
  • Choi, Myung-Sook (Dept. of Food Science and Nutrition, Kyungpook National University) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University)
  • Received : 2010.05.25
  • Accepted : 2010.09.01
  • Published : 2010.10.31
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Abstract

This study was conducted to investigate the physicochemical and quality characteristics of alcohol fermentation of tomato. For yeast, Saccharomyces bayanus Lalvin EC-1118 displayed the highest alcohol content (11.8%), whereas titratable acidity and pH did not differ significantly between different yeasts. Alcohol fermentation conducted at higher temperature ($25^{\circ}C$) resulted in higher alcohol content and lower sugar level. The highest alcohol content was produced using 11.4% sucrose and 11.1% fructo-oligosaccharide. These two saccharides were suitable for tomato alcohol fermentation. Lycopene levels were similar regardless of sugar type, and were approximately 4.2 mg%. To improve lycopene content, three types of fruit wine with low-dose lycopene (LDL), medium-dose lycopene (MDL), and high-dose lycopene (HDL) were made. Their alcohol contents were not significantly different (10.0~10.8%). Lycopene contents of LDL, MDL, and HDL wine were 4.25 mg%, 11.40 mg%, and 20.45 mg%, respectively. Therefore, HDL tomato wine should be manufactured.

본 연구에서는 토마토의 알코올발효 조건에 따른 이화학적 특성 및 토마토 과실주의 품질특성을 조사하였다. 효모 종류에 따른 영향을 조사한 결과 S. bayanus Lalvin EC-1118 에서 알코올 함량이 11.8%로 가장 높게 나타났으며, 적정산도와 pH는 효모 종류에 따른 큰 차이는 없었다. 알코올발효 온도가 높을수록 알코올 함량은 높게, 당도는 낮게 나타나는 경향으로, 토마토의 알코올발효 온도를 $25^{\circ}C$로 설정하였다. 당 종류에 따른 영향을 조사한 결과, 설탕 첨가구간에서 알코올 함량은 11.4%로 가장 높았고 프락토올리고당에서는 11.1%로 두 가지 종류의 당이 토마토 알코올발효에 적합한 것으로 나타났으며, 라이코펜의 함량은 당 종류에 따른 차이 없이 약 4.2 mg%로 비슷한 함량을 나타내었다. 라이코펜 함량 강화를 위해 low-does lycopene(LDL), medium-dose lycopene(MDL) 및 high-dose lycopene(HDL) type의 과실주 3종을 제조한 결과, 알코올 함량은 10.0~10.8%로 과실주간에 큰 차이는 없었다. 라이코펜 함량은 LDL에서 4.25 mg%, MDL 11.40 mg% 및 HDL 20.45 mg%로, LDL에 비해 MDL은 약 3배, HDL은 약 5배 이상 높아서 라이코펜 함량이 강화된 토마토 과실주의 제조가 가능한 것으로 기대되었다.

Keywords

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