Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Characteristics of Peach Wine with Different Commercial Yeast Strains

시판 와인 효모에 대한 복숭아주의 발효 특성

  • Park, Hyun-Sil (School of Food Science and Food Service Industry, Yeungnam University)
  • Received : 2010.04.26
  • Accepted : 2010.07.21
  • Published : 2010.08.31
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Abstract

This study investigated the effects of different commercial yeast strains on the characteristics of peach wine. Peach fruit was inoculated with Fermivin, K1-V1116, EC-1118, D-47 and AR2. Peach wines fermented with the D-47, K1-V1116, and AR2 strains showed faster fermentation than wines fermented with the other strains. Wine fermented with EC-1118 had the lowest titratable acidity and highest pH. The ethanol content of wines fermented with different commercial yeast strains was in the range of 13~14%. In sensory evaluation, the wine made with EC-1118 showed the highest overall scores in color and acceptability.

Keywords

References

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