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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.6
- 수록면
- 180 - 188 (9page)
- DOI
- 10.17495/easdl.2019.6.29.3.180
이용수
초록· 키워드
오류제보하기
Mulberry wine was manufactured using four strains isolated from mulberry and aronia to select the strain most suitable for mulberry wine production. Among the yeast strains tested, Saccharomyces cerevisiae GBY5 (S. cerevisiae GBY5), named for its high ethanol production and strong red hue, was selected as the final fermentation strain to manufacture the wine. Traditional yeast (S. cerevisiae GBY5) and Saccharomyces cerevisiae Fermivin (S. cerevisiae Fermivin), a product that is used widely for commercial wine production, was added to the mulberries at a concentration of approximately 1×10<SUP>9</SUP> CFU/kg, followed by incubation at 25℃ for 6 days. The final products of the mulberries fermented with S. cerevisiae GBY5 contained 13.33% alcohol, 8.93 °Brix, and 0.78% total acidity. In the mulberries fermented with S. cerevisiae Fermivin, the final product contained 13.24% alcohol, 9.23 °Brix, and 0.81% total acidity. The lightness of the wine made with S. cerevisiae Fermivin was higher than that made with S. cerevisiae GBY5, but the redness and yellowness of S. cerevisiae GBY5 were higher than those made with S. cerevisiae Fermivin. The concentrations of malic and citric acid were higher in the wine fermented with S. cerevisiae GBY5, whereas the concentration of acetic acid was higher in the wine fermented with S. cerevisiae Fermivin. Finally, the total polyphenol content of S. cerevisiae GBY5 was higher than made with S. cerevisiae Fermivin. The DPPH radical scavenging activity of S. cerevisiae Fermivin was as high as that of S. cerevisiae GBY5, but the ABTS radical scavenging activity of S. cerevisiae GBY5 was higher than that of S. cerevisiae Fermivin. In conclusion, the traditional yeast S. cerevisiae GBY5 produced mulberry wine with a higher alcohol concentration than S. cerevisiae Fermivin and exhibited excellent redness and antioxidant activity. Thus, S. cerevisiae GBY5 can replace S. cerevisiae Fermivin in industrial wine production.
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약 및 결론
REFERENCES
참고문헌 (31)
참고문헌 신청
AOAC / 1990 / Official Methods of Analysis. 15th ed / Association of Official Analytical Chemists
Arts MJTJ / 2004 / Antioxidant capacity of reaction products limits the applicability of the trolox equivalent antioxidant capacity(TEAC)assay / Food Chem Toxicol 42(1):45~49
채규서 / 2014 / 토종발효미생물을 이용한 오디 발효주의 항산화 활성 및 향기성분 분석 / 한국식품영양과학회지 43(7):1017~1024
Chang CC / 2002 / Estimation of total flavonoid content in propolis by two complementary colorimetric methods / J Food Drug Anal 10(3):178~182
Choi JS / 1993 / Screening for antioxidant activity of plants and marine algae and its active principles from Prunus davidiana / Korean J Pharmacogn 24(4):299~303
Arts MJTJ / 2004 / Antioxidant capacity of reaction products limits the applicability of the trolox equivalent antioxidant capacity(TEAC)assay / Food Chem Toxicol 42(1):45~49
채규서 / 2014 / 토종발효미생물을 이용한 오디 발효주의 항산화 활성 및 향기성분 분석 / 한국식품영양과학회지 43(7):1017~1024
Chang CC / 2002 / Estimation of total flavonoid content in propolis by two complementary colorimetric methods / J Food Drug Anal 10(3):178~182
Choi JS / 1993 / Screening for antioxidant activity of plants and marine algae and its active principles from Prunus davidiana / Korean J Pharmacogn 24(4):299~303
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UCI(KEPA) : I410-ECN-0101-2019-594-000860480