Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Fermentation Characteristics of Freeze-Concentrated Apple Juice by Saccharomyces cerevisiae Isolated from Korean Domestic Grapes

국산 포도로부터 분리된 Saccharomyces cerevisiae에 의한 동결농축 사과주스의 알코올 발효특성

  • Choi, Sang-Hoon (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Choi, Yoon-Jung (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, A-Rong (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Park, Seon-A (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Kim, Dong-Hyun (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Baek, Seong-Yeol (Department of Agro-food Resource, National Academy of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Department of Agro-food Resource, National Academy of Agricultural Science, RDA) ;
  • Rhee, Chang-Ho (Gyeoungbuk Institute for Bio Industry) ;
  • Park, Heui-Dong (School of Food Science and Biotechnology, Kyungpook National University)
  • 최상훈 (경북대학교 식품공학부 식품생물공학) ;
  • 최윤정 (경북대학교 식품공학부 식품생물공학) ;
  • 이아롱 (경북대학교 식품공학부 식품생물공학) ;
  • 박선아 (경북대학교 식품공학부 식품생물공학) ;
  • 김동현 (경북대학교 식품공학부 식품생물공학) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이창호 ((재)경북바이오산업연구원) ;
  • 박희동 (경북대학교 식품공학부 식품생물공학)
  • Received : 2011.02.28
  • Accepted : 2011.06.24
  • Published : 2011.08.30
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Abstract

In this study, the good brewing conditions for the 24 $^{\circ}Brix$ freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in all the yeasts increased and the final alcohol content was 12-13%, a typical wine's alcohol content. The viable counts were shown to be 6-6.8 log cfu/ml. During the fermentation, the organic acid content was shown to be within the range of 2.36-3.11%, and the free sugar content, except for the SS89 and WW108 strains, was shown to consist only of sorbitol, although fructose was somewhat detected in the SS89 and WW108 strains. Methanol was not detected, or only a trace of it was detected, and the aldehyde content was 107.68-114.27 ppm. As for the fusel oil contents, a trace of propanol was detected. Isobutanol and butanol were present in 40.16-54.65 and 25.47-27.73 ppm, respectively. The isoamy1 alcohol content was shown to be the highest (108.88-217.26 ppm). The final total phenolic compounds were shown to be 0.1-0.16%. The final Hue values were shown to be 1.3-3.6, and the final intensity was 0.1-0.45. The lightness (L) was within the range of 91.78-98.51, the redness (a) was at a neutral position at red and green, and the yellowness (b) was within the range of 2.38-7.7. In the sensory evaluation, the SS812 strain was found to be the best in terms of color, the SS89 strain in terms of odor, and the WW108 strain in terms of taste. Overall, SS812 was found to be the best apple wine.

국산 포도로부터 분리 된 Saccharomyces cerevisiae MM10, SS89 그리고 SS812 균주를 전체원료의 15%에서 배양하여 얻은 균체를 24 $^{\circ}Brix$로 동결농축한 사과액에 접종하여 무가당 사과주를 양조하였다. 발효 중 환원당은 대조균주와 비교 시 완만한 감소를 나타내었고, 총산은 모든 효모군에서 알코올 발효가 진행될수록 증가하였다. 최종 알코올 함량은 모든 효모군에서 12~13%의 함량을 나타내었다. 사과주의 유기산 함량의 범위는 2.43~2.92%이었으며, 유리당 조성은 약간의 과당이 검출된 SS89 균주를 제외한 모든 효모군에서 솔비톨만이 검출되었다. 메탄올은 검출되지 않거나 아주 극미량이 존재하였고, 알데히드는 107.68~114.27 ppm을 나타내었다. 퓨젤유에 있어서 propanol은 극미량 존재하였고, ethyl acetate는 55.27~69.54 ppm을 나타내었다. Isobutanol과 butanol은 각각 40.49~54.65 ppm과 25.47~27.73 ppm의 함량을 나타내었다. 그리고 isoamy1 alcohol은 108.88~217.26 ppm을 나타내었다. 총 페놀성 화합물 함량은 0.01~0.16%를 나타내었으며, hue 값은 1.40~2.01, intensity는 0.30~0.45의 범위를 나타내었다 명도는 91.78~98.19의 범위를 보였고, 적색도는 적색과 녹색의 중간색의 양상을 보였으며, 황색도는 2.38~7.7의 범위를 나타내었다. 관능검사 결과 색은 SS812 사과주, 향기는 SS889 사과주, 종합적인 기호도는 SS812 사과주가 가장 좋은 것으로 나타났다. 맛은 모든 선발균주가 동일하게 대조균주보다 높은 점수를 얻었다.

Keywords

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