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pp.811-816
국산 캠벨 얼리 포도과즙을 36 로 동결농축한 후 국산 포도로부터 분리된S. cerevisiae S13, D8 균주를 이용하여 아이스와인의 발효를 행하면서 대조균주인 S. cerevisiae Fermivin과 발효특성을 비교하였다. 발효 중 S13과 D8의 경우 Fermivin보다 당도가 다소 빠르게 감소하였으며 빠른 알코올 생성을 보였다. 발효 종료 시점인 9일 후의 알코올 농도는 D8이 15.2%, S13은 14.0%, Fermivin은 12
Cryoextraction (a freeze concentration using an instrument) can increase the sugar concentration in grape juice by reducing its water content, similar to the natural freezing of grapes for natural ice wine. In this study, fermentation of freeze-concentrated Campbell Early grape (Vitis labruscana) juice to 36 was carried out using Saccharomyces cerevisiae strains D8 and S13 isolated from Korean grapes. During the fermentation, strains S13 and D8 showed rapid sugar reduction and alcohol production compared with S. cerevisiae Fermivin used as a control. After nine-day fermentation, the residual sugar contents were lower in W13(9.77%) and D8 wine(9.07) than that in Fermivin wine(14.0%). Total acid content was high in the D8>S13>Fermivin wine, in that order. The acetaldehyde content was highest in the D8 wine and lowest in the Fermivin wine, among the three. The methanol content was slightly higher in the S13 and D8 wines than in the Fermivin wine. In the sensory evaluation, the S13 wine exhibited the highest score in flavor and taste among the three wines. Both the two S13 and D8 wines exhibited higher scores than Fermivin wine in overall preference.
