Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics of gaeryangmerou wine deacidified by a malic acid-degrading yeast

사과산 분해 효모에 의한 개량머루주의 감산 특성

  • Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Kim, Young-Hoi (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University) ;
  • Park, Heui-Dong (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Sciences)
  • 김찬우 (국립농업과학원 발효식품과) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 김영회 (전북대학교 식품공학과) ;
  • 김명곤 (전북대학교 식품공학과) ;
  • 박희동 (경북대학교 식품공학부) ;
  • 최한석 (국립농업과학원 발효식품과)
  • Received : 2017.07.19
  • Accepted : 2017.09.13
  • Published : 2017.12.31
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Abstract

The effect of malic acid-degrading yeast on the quality of Gaeryangmerou (Vitis spp.) wine obtained from grapes commonly used for making wine in Korea was investigated. Alcoholic fermentation was carried out at $25^{\circ}C$, for 14 days. A malic acid-degrading yeast was used as the experimental sample and a commercial yeast, Fermivin, was used as a control. The fermentation process for the experimental yeast lasted 2-3 days longer than that of Fermivin. The pH and the volatile acid content of the wine were 3.94 and 244.20 mg/L, respectively. The total acid content was 0.86% for the experimental group and 0.94% for the control group. The contents of malic acid and succinic acid in the experimental group were significantly lower than that of the control group (245.61, 50.18 mg% for experimental group versus 302.44, 68.39 mg% for control group, respectively). In contrast, lactic acid content was slightly higher in the experimental group. As expected, the main volatile flavor compounds of Gaeryangmerou wine varied with the yeast used for fermentation and were determined to be isoamyl alcohol, ${\beta}$-phenethyl alcohol, 2-methyl-1-propanol, and diacetyl for the experimental wine.

본 연구에서는 신맛이 강한 개량머루주의 산도 조절기술 개발을 위해 사과산 분해 효모에 의한 감산 및 품질특성을 알아보고자 하였다. 감산 효모(Pichia kudriavzevii)로 제조한 개량머루주의 발효 중 유리당 함량 변화는 발효 3일째 glucose와 fructose의 함량이 감소하기 시작하여 발효 7일째 각각 23.11, 0.99 mg%이며, 알코올 함량은 9.8%로 fermivin에 비해 약 2~3일 발효가 느리게 진행되는 것으로 나타났다. pH와 휘발산 함량은 각각 3.94, 244.20 mg/L로 fermivin 3.79, 113.67 mg/L에 비해 유의적으로 증가하였다. 가용성고형분 및 알코올 함량은 $8.47^{\circ}Bx$, 11.93%로 fermivin $8.70^{\circ}Bx$, 12.07%와 비슷한 수준으로 나타났으며, 총산 함량은 0.86%로 0.08% 감소되었다. 유기산 함량은 malic acid와 succinic acid 함량이 각각 245.61, 50.18 mg%로 fermivin 302.44, 68.39 mg%에 비해 유의적으로 감소하였고, lactic acid 함량은 다소 증가하였다. 개량머루주의 주요 휘발성 향기성분은 isoamyl alcohol, -phenethyl alcohol, 2-methyl-1-propanol, diacetyl 등으로 확인되었고, 감산 효모로 발효 시 약품 냄새를 내는 특징이 있는 isoamyl alcohol 등 자극적인 향과 양조물 불쾌취인 diacetyl 함량이 감소되었다. 신맛의 강도를 평가한 결과 4.00으로 fermivin 5.50에 비해 유의적으로 낮은 점수를 받았으며, 선호도 조사는 색 6.00, 향 4.80, 맛 4.80, 균형감 4.20, 전반적 기호도 5.10으로 비교적 높은 점수를 받았다.

Keywords

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