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KMID : 0903520080510010017
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2008 Volume.51 No. 1 p.17 ~ p.23
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Optimal Condition for Deacidification Fermentation of Wild Grape Wine by Mixed Culture
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Kim Seong-Ho
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Abstract
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In order to prevent wine quality deterioration caused by strong sour taste from raw and other materials during fermentation of wild grape wine, the various mixed cultures conditions of the deacidification fermentation and the alcohol fermentation process by inoculation of mixed strains were investigated. As a result of mixed cultures process after the inoculation of Schizosaccharomyces pombe and Schizosaccharomyces japonicus with each deacidification fermentation strain in a culture of Saccharomyces sp. SMR-3 which was used in the alcohol fermentation strain of wild grape, cultures for 12 days at 22oC with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe resulted in the maximum alcohol content at 15.8±0.2% and the minimum with the acidity of 0.44±0.02%, the total organic acid of 648.96±7.14 mg% and malic acid of 99.30±1.24 mg%. Mixed cultures with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe under the optimal condition for the deacidification fermentation of wild grape wine showed 2% higher alcohol content, 51.65% lower acidity, 48.02% lower total organic acid, and 81.12% lower malic acid than a single culture of Saccharomyces sp. SMR-3.
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KEYWORD
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deacidification fermentation, mixed culture, Schizosaccharomyces pombe, Schizosaccharomyces japonicus, wild grape, wine
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