Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Quality Characteristics of Black Raspberry Wine added with wild grape by Yeast Strains and Fermentation Conditions

효모 종류와 발효조건에 따른 머루 첨가 복분자주의 품질 특성

  • Kong, Tae-In (Dept. of Convergence Industry, Seoul Venture University) ;
  • Cheong, Chul (Dept. of Convergence Industry, Seoul Venture University)
  • 공태인 (서울벤처대학원대학교 융합산업학과) ;
  • 정철 (서울벤처대학원대학교 융합산업학과)
  • Received : 2015.02.25
  • Accepted : 2015.05.07
  • Published : 2015.05.31
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Abstract

The objective of this study was to improve the quality of black raspberry wine added with wild grape, based on selection of yeast strains and fermentation conditions. The Y1 yeast(Lalvin 71B) indicated significantly higher lactic acid, ester, fusel oil content after fermented mashing than other samples tested and had an effect on the reduction of acidity and enhanced aroma of black raspberry wine. In addition, the high fermentation temperature($25^{\circ}C$) using Y1 yeast showed much higher tendency to retain components of aroma (ethyl acetate, higher alcohols) and the highest overall preference including sensory evaluation than that of low fermentation temperture($15^{\circ}C$). Thus, the fermentation using Y1 yeast at $25^{\circ}C$ can be applied to positively improve the taste and flavor of production of black raspberry wine added wild grape.

본 연구의 목적은 효모균주와 발효조건 등을 달리하여 머루를 첨가하여 복분자 와인의 품질을 향상시키는데 있다. 효모별 복분자 와인 술덧 품질에 미치는 영향 연구에서는 Y1(Lalvin 71B)효모가 젖산, 퓨젤유 성분을 발효후에 타 효모에 비해 유의적으로 높게 생성하였으며, 술덧의 산도를 낮추고 복분자 와인의 아로마를 강화하는데 효과가 있는 것으로 분석되었다. 또한 발효온도가 복분자 와인 술덧에 미치는 영향 연구에서는 고온발효($25^{\circ}C$)에서 Y1 효모를 이용하여 발효한 술덧에서 낮은 온도($15^{\circ}C$)에서 발효한 술덧에서보다 아로마 성분(에틸 아세테이트 및 고급알코올)이 유의적으로 높게 생성되었다. 본 연구를 통해 머루를 첨가한 복분자 와인제조시 Y1 효모를 이용하고 고온에서 발효하는 것이 복분자 와인의 맛과 아로마를 강화하는데 효과가 있는 것으로 나타났다.

Keywords

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