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pp.174-181
참다래로 만든 'Hayward' 와인 제조에 적합한 효모 선발을 위해서 3종의 효모에 의한 발효과정에서의 물리화학적 특성 변화를 조사 분석하였다. 사용된 효모는 Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), 그리고 S. cerevisiae Red star Davis No.796 (No.796)은 와인 발효에 가장 적합하여 상업적으
The yeast strains used for fermentation are known to influence the qualities of wine. We investigated the effects of fermentation using different yeast strains on the properties of wine produced from 'Hayward' kiwifruit (Actinidia deliciosa). The physicochemical characteristics of wine produced using various yeast strains for fermentation were also analyzed. Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), and S. cerevisiae Red star Davis No. 796 (No.796) are commercial dry yeast strains selected for optimization of fermentation. Although the soluble solid contents of samples fermented by all three yeast strains decreased by a similar extent, the levels of alcohol production differed, particularly during the first week of fermentation. Use of the GVN strain resulted in the highest alcohol concentration (13.8%, v/v), whereas fermentation with No.796 and EC1118 strains yielded alcohol contents of 13.0% and 12.5% (both v/v), respectively. Upon sensory evaluation, GVN-fermented wine had a strong taste and bitterness, with high acid and alcohol contents. Wine fermented using No.796 had a chemical profile similar to that of GVN-fermented product, but the taste remained sweet, consistent with the lower alcohol content. EC1118-fermented wine was soft and sweet in taste, high in flavor, and had a low alcohol content. Total phenolic levels and antioxidant activities in wine fermented by EC1118 were significantly higher than in wines prepared using No.796 or GVN. When previously described characteristics were additionally considered, EC1118 was selected as an optimum strain for further study. In conclusion, fermentation of kiwifruit using different yeast strains yielded wines with distinct characteristics. The yeast strain EC1118 had the most desirable properties, and is considered suitable for kiwifruit fermentation. Valuable attributes of wine fermented by this yeast include overall sensory acceptance, an appropriate level of total phenolics, and good antioxidant activity.
