Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Rapid Fermentation of Freeze-Concentrated Ice Apple Wine by a Sugar Tolerant Yeast, Saccharomyces cerevisiae SS89

내당성 효모 Saccharomyces cerevisiae SS89에 의한 동결농축 사과즙의 무가당 아이스 사과주 속성 발효

  • Choi, Sang-Hoon (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) ;
  • Park, Heui-Dong (School of Food Science and Biotechnology, Kyungpook National University)
  • 최상훈 (경북대학교 식품공학부) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박희동 (경북대학교 식품공학부)
  • Received : 2012.02.07
  • Accepted : 2012.05.25
  • Published : 2012.06.30
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Abstract

Fermentation of ice apple wine from freeze-concentrated Fuji apple juice to 36 $^{\circ}Brix$ was carried out using Saccharomyces cerevisiae SS89, a sugar-tolerant wine yeast strain. The characteristics of the fermentation and the properties of ice apple wine were compared with those of S. cerevisiae W-3, an industrial wine yeast that was used as a control in this study. During the fermentation, the alcohol content increased more rapidly by S. cerevisiae SS89 together with the decrease of the soluble solid content, compared to S. cerevisiae W-3. It reached 12% (v/v) after 15 days of fermentation by S. cerevisiae SS89 (12.4%, v/v) and 21 days by S. cerevisiae W-3 (12.6%, v/v). The soluble solid contents of the SS89 and W-3 wines were 24.0 and 23.6 $^{\circ}Brix$, respectively. Lactic acid was detected at the highest level, followed by malic aid, among the organic acids in both wines. No big differences in the organic acid contents were observed based on the strains. In the SS89 wine, higher levels of methanol, propanol, butanol, and isoamyl alcohol were detected, together with a lower isobutanol content, compared with the W-3 wine. The SS89 wine showed higher level of intensity as well as higher Hunter's L and b color values compared to the W-3 wine. In the sensory evaluation, similar scores in color, flavor, taste, and overall preference were obtained in the two wines. Therefore, S. cerevisiae SS89 was thought to be useful for the rapid fermentation of ice apple wine.

동결농축 사과즙(36 $^{\circ}Brix$)에 내당성 효모 S. cerevisiae SS89 균주와 대조구로서 산업적으로 이용되고 있는 와인효모 S. cerevisiae W-3를 접종하여 아이스 사과주의 발효 특성 및 주질 특성을 조사하였다. 발효 중 S. cerevisiae SS89 균주가 S. cerevisiae W-3에 비하여 빠르게 알코올을 생산하여 S. cerevisiae SS89 균주의 경우 15일, S. cerevisiae W-3 균주의 경우 21일 후 포도주의 일반적인 알코올 함량인 12% (v/v) 이상에 도달하였다. S. cerevisiae SS89 균주로 발효한 경우 21일 후 알코올 함량이 14.4% (v/v)이었으나 S. cerevisiae W-3로 발효한 경우에는 12.6% (v/v)로 나타났다. S. cerevisiae SS89 균주로 15일, S. cerevisiae W-3 균주의 경우 21일 동안 발효하여 제조한 아이스 사과주의 일반적 특성은 알코올 함량이 각각 12.4, 12.6% (v/v)이었으며 무질소 가용성 성분은 각각 24.0, 23.6 $^{\circ}Brix$이었다. 유기산은 사과산, 젖산, 초산이 검출되었으며 두 균주에 따른 차이는 거의 없었다. 메탄올, 프로판올, 부탄올, 이소아밀알코올의 함량은 SS89 아이스 사과주에서 다소 높게 나타났으며 W-3 아이스 사과주에서는 메탄올이 검출되지 않았고 프로판올은 극미량이 검출되었다. SS89 사과주의 경우 intensity 값과 Hunter L과 b 값이 W-3 아이스 사과주보다 높게 나타났으나 hue 값과 Hunter a 값은 낮게 나타났다. 두 아이스 사과주의 관능검사 결과 큰 차이는 없었다.

Keywords

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