Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Fermentation Characteristics of Wine Using Fresh Jujube

생대추를 이용한 와인의 발효 특성

Kang, Tae-Su;Woo, Koan-Sik;Lee, Jun-Soo;Jeong, Heon-Sang
강태수;우관식;이준수;정헌상

  • Published : 20060000
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Abstract

This study was examined for the fennentation condition of jujube wine in order to develop the wine by using fresh jujube (Zizyphus jujuba var hoonensis) as a part of program developing local processed food, and tried to find out the possibility of success as a new processed product for jujube by making preliminary product. To make jujube wine, the quality and fennentation characteristic of jujube wine were analyzed by fennenting it with 3 types of yeast (Saccharomyces cerevisiae KCCM 50757, Saccharomyces pastorianus KCCM 32361 and Torulaspora delbrueckii KCCM 11299) and 2 types of sugar(white sucrose and glucose). As a result of fennenting the alcohol by using white sucrose, S. pastorianus showed the highest alcohol content over the entire period of fennentation and it showed the highest alcohol content with about 13.0% in 20th day which was the closing day of fennentation. In case of glucose, S. cerevisiae was the highest with 11.2% and T. delbrueckii showed the lowest alcohol content in glucose and white sucrose. From the result of measuring total cell number of yeast, all 3 types of yeast showed higher growth rate in glucose than in white sucrose giving the result that glucose showed the higher utilization than white sucrose in the use of sugar. The total acidity of jujube wine differed depending on the yeast and types of sugar. In case of white sucrose, it tended to show the increase of total acidity by passing the fennentation time. Sugar content tended to decrease by passing the fennentation time and S. pastorianus showed the lowest sugar content in all of glucose and white sucrose. The content of volatile components in jujube wine was in order of acetaldehyde, iso-amyl alcohol and methanol, and in the sensory evaluation, jujube wine fennented with T. delbrueckii and white sucrose showed the best quality in overall quality.

Keywords

References

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