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KMID : 0903520080510010024
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2008 Volume.51 No. 1 p.24 ~ p.37
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Optimization of Fermentation Conditions for the Manufacture of Wild Grape Wine
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Kim Seong-Ho
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Abstract
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Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of 21.91oC fermenting temperature, 21.48obrix of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at 24.48oC fermentation temperature, 12.78obrix of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at 20.23oC fermentation temperature, 25.30obrix of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature 24~28oC, initial sugar content 20~24obrix, and fermenting time 12~14 days.
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KEYWORD
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central composite design, fruit wine, fermentation condition, response surface methodology (RSM), wild grape
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