This study aims to brew apple wine containing lower concentration of alcohol by fermentation and to retain CO₂ gas in apple wine, and investigation for the possibility of storage at room temperature was performed.
A Saccharomyces sp. was proved to be acceptable for production of base wine as its higher fermentation rate at 20∼25℃. However, B-2 was most reasonable for post-fermentation of apple wine as this strain strongly ferments sugars at low temperature (4℃).
The yield of apple juice increased by maceration of apple pulps. The yield was about 5% more than that of the unmacerated juice, whereas acid content was decreased by 10% compared with control. When stored apple wine containing 9% alcobol was introduced 1∼3% sucrose at 7∼8℃ for 100 days or more, the CO₂ pressure of apple wine in bottle shows 3㎏/㎠ by bottle-pressure meter. It showed good storage of the wine at room temperature.
CO₂ gas pressure in apple wine containing 6% alcohol, 5∼10% hop extract, and 2% sugar was 2㎏/㎠. he result also showed possibility of storage. Whereas 6% concentration of alcoholic apple wine without hop extract caused unusual fermentation during storage at the same condition.
The desirable conditions for high quality apple wine should have CO₂ pressure of 2㎏/㎠ or more and should be added 1∼2% sugar to base wine.
From these results, it can be concluded that the brewing of lower alcoholic apple wine is possible.
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