Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Deacidification Effect of Campbell Early Must through Carbonic-Maceration Treatment: Isolation and Properties of the Bacteria Associated with Deacidification

Carbonic Maceration처리에 의한 Campbell Early 발효액의 감산 효과: 감산 관련 미생물의 분리 및 특성

  • Chang, Eun-Ha (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Jeong, Seok-Tae (Fermentation & Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Jeong, Sung-Min (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Lim, Byung-Sun (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Noh, Jung-Ho (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Park, Kyo-Sun (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Park, Seo-Jun (Fruit Research Division, National Institute of Horticultural & Herbal Science, RDA) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, Kyungpook National University)
  • Received : 2011.05.17
  • Accepted : 2011.11.18
  • Published : 2011.12.30
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Abstract

The grape cultivar Campbell Early has high levels of malic acid as well as tartaric acid. The high concentration of total acid in the Campbell Early wine is a critical aspect of the wine's sensory characteristics. To prevent the deterioration of the wine's quality, which is caused by the strong sour taste derived from the raw material in wine making, the deacidification factor was investigated via carbonic maceration under different temperature conditions, especially in the presence or absence of malolactic bacteria. Based on the results of the presence test of the malolactic bacteria during carbonic-maceration treatment, Lactobacillus brevis, Lactobacillus plantarum, and Streptococcus thermophilus were characterized morphologically and were identified via biochemical tests and 16S-rRNA-gene-sequencing analysis. The isolated strains were found not to consume malic acid and to produce lactic acid. Moreover, these strains were consumed as soluble solids. The isolated strains are popularly known as lactic-acid bacteria and should have produced lactic acid from glucose. The Oenococcus oeni of the malolactic bacteria was not isolated. These results showed that the isolated strains are not deacidified during carbonic-maceration treatment.

Carbonic maceration 처리는 포도주 제조 시 사과산을 감소시키는 방법으로 사과산 감소의 원인 중 미생물의 영향을 알아보고자 사과산을 감소시키고 젖산을 생성시키는 미생물을 분리, 동정한 결과Lactobacillus brevis, Lactobacillus plantarum 및 Streptococcus thermophilus의 젖산균이 존재하는 것으로 나타났다. 분리된 균들은 대부분 당에서 젖산을 생성하는 균으로 알려져 있으며 사과산을 함유한 배지에서 균의 배양 중 사과산을 이용하지 않고 젖산을 생성하는 것으로 보아 주로 당을 이용하여 젖산을 생성하는 것으로 보인다. 사과산을 이용해 젖산을 생성시키는 대표적인 malo-lactic bacteria인 Oenococcus oeni 균은 본 실험에서는 동정되지 않았다. 따라서 carbonic maceration 처리 시 사과산의 감소는 포도에 자연적으로 생육한다는 malo-lactic bacteria나 감산 관련 미생물의 영향은 크게 받지 않는 것으로 판단되며, 젖산 함량의 증가는 당을 이용하는 다양한 젖산균에 의해 생성되는 것으로 판단된다.

Keywords

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