본 연구에서는 국내에서 가장 많이 생산되고 있는 캠벨 얼리 품종을 이용하여 12종의 서로 다른 시판효모의 발효특성과 포도주 품질을 비교 분석하였다. 먼저 온도에 따른 발효속도에 있어서 같은 효모라도 발효온도에 따라 발효속도가 달랐으며, 효모별 침강속도에 있어서, RC212을 비롯하여 AR2, EC-1118, Premier Cuvee 효모로 처리한 포도주가 비교적 빠르게 침강되었다. 발효 완료 후 처리 효모별 산의 함량에는 다소 차이가 있었는데,

This study investigated the effect of 12 different commercial yeast strains on the characteristics of fermentation and wine quality. All yeast strains had more rapid fermentation at higher temperatures. Wines fermented with the AR2, EC-1118, Premier Cuvee, and RC212 strains had faster sedimentation rates than wines fermented with the other strains. Wines fermented with EC-1118, Montrachet, and Primeur had low titratable acidity whereas wines fermented with D47 and VR5 had high titratable acidity. There was a correlation (r 0.826) between tannin content and wine redness. Wines fermented with Fermivin, Montrachet, Primeur, VR5, Noble, and Merit strains produced lower levels of sulfur dioxide during fermentation. Wines fermented with D47, K1V-1116, AR2, and VR5 had high concentrations of glycerol, a compound known to add to "mouth feel". Wines fermented with the Fermivin, Montrachet, and Noble strains had lower concentrations of volatile acids than wines fermented with the other strains.

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