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KMID : 0665220030160030203
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 3 p.203 ~ p.208
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Physicochemical Properties of Red Wine using Active Dry Yeast Strains
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Moon Young-Jae
Sung Chang-Keun
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Abstract
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In wine making, to perform yeast culture effectively that is the most important factor, 5 (Montrachet, Pasteur Champagne, Epernay II, prise de Mousse, Lalvin W15) representative active dry yeasts were selected. These are results about physicochemical properties. As a consequence of examining the survival rate in both 17% ethanol solution and 200ppm sulfite solution after 72 hours, Lalvin W15 strain was the highest among the 5 representative active dry yeasts. Moreover, in 1% citric acid solution, the survival rate of Pasteur Champagne after 72 hours was the highest one. As a result of experiment of red wine that is fermented by 5 different active dry yeasts, the highest one of total acidity was must of Lalvin W15. And then, the must of the Epernay II contains the highest ethanol content. Regarding of the content of organic acid, the wine that is fermented by Prise de mousse was the highest one and the order could be explained by Tartaric > Malic > Citric.
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KEYWORD
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red wine, physicochemical properties, active dry yeast strains
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