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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.8
- 수록면
- 559 - 566 (8page)
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초록· 키워드
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In this study, the good brewing conditions for the 24˚ Brix freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in all the yeasts increased and the final alcohol content was 12-13%, a typical wine`s alcohol content. The viable counts were shown to be 6-6.8 log cfu/ml. During the fermentation, the organic acid content was shown to be within the range of 2.36-3.11%, and the free sugar content, except for the SS89 and WW108 strains, was shown to consist only of sorbitol, although fructose was somewhat detected in the SS89 and WW108 strains. Methanol was not detected, or only a trace of it was detected, and the aldehyde content was 107.68-114.27 ppm. As for the fusel oil contents, a trace of propanol was detected. Isobutanol and butanol were present in 40.16-54.65 and 25.47-27.73 ppm, respectively. The isoamyl alcohol content was shown to be the highest (108.88-217.26 ppm). The final total phenolic compounds were shown to be 0.1-0.16%. The final Hue values were shown to be 1.3-3.6, and the final intensity was 0.1-0.45. The lightness (L) was within the range of 91.78-98.51, the redness (a) was at a neutral position at red and green, and the yellowness (b) was within the range of 2.38-7.7. In the sensory evaluation, the SS812 strain was found to be the best in terms of color, the SS89 strain in terms of odor, and the WW108 strain in terms of taste. Overall, SS812 was found to be the best apple wine.
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참고문헌 (32)
참고문헌 신청
1. [단행본] - Lea AGH / 1995 / Cidermaking. In: Fermented Beverage Production / Blackie Academic & Professional Press : 67 ~ 96
2. [학술지(정기간행물)] - Wenlai F / 2006 / Influence of oak chips geographical origin toast level, dosage and aging time on volatile compounds of apple cider / J Inst Brew 112 : 255 ~ 263
3. [학술대회논문] - Inglis DL / 2006 / Chemical composition of Vidal Icewine juice and nitrogen usage during fermentation / In Sixth International Cool Climate Symposium for Viticulture and Oenology - Wine Growing for the Future : 48 ~
4. [학술지(정기간행물)] - Pigeau GM / 2007 / Concentration effect of Riesling icewine juice on yeast performance and wine acidity / J Appl Microbiol 103 : 1691 ~ 1698
5. [학술지(정기간행물)] - Raventós M / 2007 / Concentration of aqueous sugar solutions in a multi-plate cryoconcentrator / J Food Eng 79 : 577 ~ 585
2. [학술지(정기간행물)] - Wenlai F / 2006 / Influence of oak chips geographical origin toast level, dosage and aging time on volatile compounds of apple cider / J Inst Brew 112 : 255 ~ 263
3. [학술대회논문] - Inglis DL / 2006 / Chemical composition of Vidal Icewine juice and nitrogen usage during fermentation / In Sixth International Cool Climate Symposium for Viticulture and Oenology - Wine Growing for the Future : 48 ~
4. [학술지(정기간행물)] - Pigeau GM / 2007 / Concentration effect of Riesling icewine juice on yeast performance and wine acidity / J Appl Microbiol 103 : 1691 ~ 1698
5. [학술지(정기간행물)] - Raventós M / 2007 / Concentration of aqueous sugar solutions in a multi-plate cryoconcentrator / J Food Eng 79 : 577 ~ 585
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UCI(KEPA) : I410-ECN-0101-2018-059-003064780