To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.

• 정효성(경북대학교 식품공학부) | Hyo-sung Jeong (School of Food Science and Biotechnology, Kyungpook National University, Daegu 40566, Korea)
• 이새벽(경북대학교 식품공학부) | Sae-Byuk Lee (School of Food Science and Biotechnology, Kyungpook National University, Daegu 40566, Korea)
• 여수빈(경북대학교 식품공학부) | Su-bin Yeo (School of Food Science and Biotechnology, Kyungpook National University, Daegu 40566, Korea)
• 김다혜(경북대학교 식품공학부) | Da-Hye Kim (School of Food Science and Biotechnology, Kyungpook National University, Daegu 40566, Korea)
• 최준수(경북대학교 식품공학부) | Jun-Su Choi (School of Food Science and Biotechnology, Kyungpook National University, Daegu 40566, Korea)
• 김동환(경북대학교 식품공학부) | Dong-Hwan Kim (School of Food Science and Biotechnology, Kyungpook National University, Daegu 40566, Korea)
• 여수환(농촌진흥청 국립농업과학원 농식품자원부) | Soo-Hwan Yeo (Fermented Food Science Division, Department of Agro-Food Resources, NIAS, RDA, Wanju 55365, Korea)
• 박희동(경북대학교 발효생물공학연구소) | Heui-Dong Park (Institute of Fermentation Biotechnology, Kyungpook National University, Daegu 40566, Korea) Corresponding author