DOI QR코드

DOI QR Code

Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine

아황산의 처리가 캠벨얼리 와인의 자연발효 시 야생효모의 변화 및 발효 특성에 미치는 영향

  • Lee, Je-Bong (School of Food Science and Technology, Kyungpook National University) ;
  • Kim, Jin-Hee (School of Food Science and Technology, Kyungpook National University) ;
  • Yeo, Soo-Hwan (Department of Agro-food Resource, National Academy of Agricultural Science, RDA) ;
  • Park, Heui-Dong (School of Food Science and Technology, Kyungpook National University)
  • 이제봉 (경북대학교 식품공학부) ;
  • 김진희 (경북대학교 식품공학부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박희동 (경북대학교 식품공학부)
  • Received : 2014.07.30
  • Accepted : 2014.08.30
  • Published : 2014.10.30

Abstract

Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.

국산 캠벨얼리 포도의 자연발효 특성을 알아보는 한편 아황산 처리가 캠벨얼리 와인의 자연발효에 미치는 영향을 조사하였다. 발효 중 가용성 고형분의 함량은 아황산 처리구보다 아황산 무처리구에서 더욱 빠르게 감소하면서 알코올의 함량이 빨리 증가하였다. 그러나 발효 종료 후 알코올의 함량은 모두 유사한 수준으로 나타났다. 효모 생균수는 아황산 무처리구에서 빨리 증가하였으며 아황산 처리구에서는 발효 1일 후 오히려 생균수가 감소하다가 그 이후 급격히 증가하여 발효 7일 후부터는 더욱 높은 수준을 나타내었다. 임의로 분리한 효모의 PCR-RFLP 분석 결과 아황산 무처리구는 4일 후부터 S. cerevisiae가 나타나 5일 후부터 S. cerevisiae가 우점종으로 작용하였으나 아황산 처리구는 발효 1일 후부터 H. uvarum과 S. cerevisiae가 함께 발견되었으며 발효 3일 후부터 S. cerevisiae가 우점종으로 나타났다. 발효 후 여과한 와인의 유기산으로는 사과산, 주석산, 호박산들이 검출되었는데 아황산 처리구에서 사과산과 주석산 함량이 다소 높게 나타났다. 메탄올, 아세트알데히드, 프로판올의 함량은 아황산 처리구에서 다소 높았으나 이소아밀 알코올 함량은 낮았다. 아황산 무처리구의 경우 에틸아세테이트 함량은 375.5 mg/L로서 아황산 처리구보다 약 5.3배로 높았으며 와인의 향과 전반적인 기호도 면에서 높은 점수를 얻었다.

Keywords

References

  1. Cho YM (2013) A market trend of Korean alcoholic beverages in 2012. Alcohol Liquor Ind, 115, 72-81
  2. Yoon TG (2013) FTA and domestic grape industry. MS Thesis, Yonsei University, Seoul, Korea
  3. Park YS (2011) A study on Korean wine brand design, to improve global competitive power. MS Thesis, Yeungnam University, Gyeongsan, Korea
  4. Jackson RS (2008) Grape species and varieties. In: Wine science: principles and applications, Jackson RS (Editor), Academic Press, Burlington, MA, USA, p 15-49
  5. Lee AR (2011) Characteristics of freeze concentration of the wine fermented by malic acid-degrading yeast, Issatchenkia orientalis KMBL5774. MS Thesis, Kyungpook National University, Daegu, Korea
  6. Korean Statistical Information Service (2010) Census of agriculture, forestry and fisheries. Seoul, Korea
  7. Korea Rural Economic Institute Agricultural Outlook Center (2011) Grape 201101. http://aglook.krei.re.kr/jsp/pc/front/observe/monthlyReport.jsp. Retrieved 2014-07-22
  8. Hwang SW, Park HD (2009) Characteristics of red wine fermentation of freeze-concentrated Campbell Early grape juice using various wine yeasts. Korean J Food Prerserv, 16, 977-984
  9. Hong YA, Park HD (2013) Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: Potential use of Hanseniaspora uvarum as a starter culture. Food Microbiol, 34, 207-214 https://doi.org/10.1016/j.fm.2012.12.011
  10. Kim JI, Lee NK, Hahm YT (2007) Isolation and identification of wild yeast and its use for the production of grapewine. Korean J Microbiol, 43, 217-221
  11. Walsh PS, Metzger DA, Higuchi R (1991) Chelex 100 as a medium for simple extraction of DNA for PCR-based typing from forensic material. Biotechniques, 10, 506-513
  12. Granchi L, Bosco M, Messini A, Vincenzini M (1999) Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR–FLP analysis of the rDNA ITS region. J Appl Microbiol 87, 949-956 https://doi.org/10.1046/j.1365-2672.1999.00600.x
  13. White TJ, Bruns T, Lee S, Taylor J (1990) Amplification and direct sequencing of fungi ribosomal RNA genes for phylogenetics. In: Innis MA, Gelfand DH, Sninsky JJ, White TJ(Eds.) PCR protocols. A guide to methods and applications. Academic Press, San Diego, CA, USA, p 315-322
  14. Sambrook J, Russell DW (2011) Molecular cloning: A laboratory manual, 3rd ed. Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY, USA, p 5.2-5.17, p 5.55-5.60, p 5.65-5.67, p 5.79-5.82
  15. AOAC (2000) Official method of analysis 17th Ed. Association of official analytical chemists, Washington DC, USA
  16. Amerine M, Ough C (1980) Methods for analysis of musts and wine. Wiley & Sons, New York, USA, p 176-180
  17. Mcfeeters RF, Thomson RL, Fleming HP (1993) Malic acid analysis in cucumber juice and fermentation brines in the presence of interrupting fructose. J Food Sci, 58, 832-834 https://doi.org/10.1111/j.1365-2621.1993.tb09369.x
  18. Lawless H, Heymann H (1988) Sensory evaluation of food: principles and practices. Chapman and Hall, San Francisco, CA, USA, p 149-174
  19. SPSS (2004) SPSS statistics base 17.0 user's guide. SPSS Inc., Chicago, IL, USA, p 307-313
  20. Heard GM, Fleet GH (1988) The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice. J Appl Bacteriol, 65, 23-28 https://doi.org/10.1111/j.1365-2672.1988.tb04312.x
  21. Kunkee RE (1984) Selection and modification of yeasts and lactic acid bacteria for wine fermentation. Int J Food Microbiol, 1, 315-332 https://doi.org/10.1016/0740-0020(84)90065-0
  22. Esteve-Zarzoso B, Belloch C, Uruburu F, Querol A (1999) Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int J Syst Bacteriol, 49, 329-337 https://doi.org/10.1099/00207713-49-1-329
  23. Sudraud P (1963) Etude experimentable de la vinification en rouge. Doctoral Thesis, University of Bordeaux, Bordeaux, France
  24. Bae SM (2002) Wine making principles. Bae Sang Myun Brewery Institute Co., Ltd, Seoul, Korea, p 53
  25. Koh KH, Lee JE (2003) A study on the sensory characteristics of Korean red wine. Korean J Food Sci Tecnol, 35, 841-848
  26. Jackson RS (2008) Chemical constituents of grapes and wine. In: Wine science: principles and applications, Jackson RS (Editor), Academic Press, Burlington, MA, USA, p 270-331
  27. Kim MS, Yeo SH, Park HD (2013) Fermentation characteristics of Campbell Early wine by indigenous Saccharomyces cerevisiae yeasts with resistance to potassium metabisulfite and high concentration of sugar. Korean J Food Preserv, 20, 744-750 https://doi.org/10.11002/kjfp.2013.20.5.744
  28. Jackson RS (2008) Sensory perception and wine assesment. In: Wine science: principles and applications, Jackson RS (Editor), Academic Press, Burlington, MA, USA, p 641-685
  29. Korea Food & Drug Administration (2010) Food code. KFDA, Cheongju, Korea, p 10-3-25
  30. Cabaroglu T (2005) Methanol contents of Turkish varietal wines and effect of processing. Food Control, 16, 177–81 https://doi.org/10.1016/j.foodcont.2004.01.008
  31. Wu J, Wu M, Jiang C, Hwang Y, Shen S, Chang H (2005) Pectinesterase inhibitor from jelly-fig (Ficus awkeotsang Makino) achenes reduces methanol content in carambola wine. J Agric Food Chem, 53, 9506-9511 https://doi.org/10.1021/jf0506277
  32. Wu M, Jiang C, Huang P, Wu M, Wang Y (2007) Separation and utilization of pectin lyase from commercial pectic enzyme via highly methoxylated cross-linked alcohol-insoluble solid chromatography for wine methanol reduction. J Agric Food Chem, 55, 1557-62 https://doi.org/10.1021/jf062880s
  33. Rankine B (1967) Formation of higher alcohols by wine yeasts and relationship to taste thresholds. J Sci Food Agric, 18, 583-589 https://doi.org/10.1002/jsfa.2740181208
  34. Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeast species and strains in wine flavor. Int J Food Microbiol, 86, 169-180 https://doi.org/10.1016/S0168-1605(03)00290-3
  35. Kim MS, Park HD (2013) Fermentation characteristics of Campbell Early wine by indigenous Saccharomyces cerevisiae yeasts with resistance to potassium metabisulfite and a high sugar concentration. Korean J Food Preserv, 20, 744-750 https://doi.org/10.11002/kjfp.2013.20.5.744
  36. Liu SQ, Pilone GJ (2000) An overview of formation and roles of acetaldehyde in wine making with emphasis on microbiological implications. Int J Food Sci Technol, 35, 49-61 https://doi.org/10.1046/j.1365-2621.2000.00341.x
  37. Park E, Ryu J, Kim T (2010) Analysis of consumer preferences for wine. Korean J Food Preserv, 17, 418-424

Cited by

  1. Quality characteristics of grapes stored using phytoncide and sulfur dioxide pads vol.26, pp.3, 2014, https://doi.org/10.11002/kjfp.2019.26.3.253
  2. Quality Characteristics of Grape Varieties for Making Wine vol.30, pp.1, 2014, https://doi.org/10.17495/easdl.2020.2.30.1.51
  3. 국내 포도로 제조한 와인의 이화학적 특성 vol.52, pp.6, 2014, https://doi.org/10.9721/kjfst.2020.52.6.649