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KMID : 1134820070360060800
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 6 p.800 ~ p.806
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Quality Characteristics of Kiwi Wine on Alcohol Fermentation Strains
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Woo Seung-Mi
Lee Myung-Hee
Seo Ji-Hyung
Kim Yoon-Sook
Choi Hee-Don
Choi In-Wook
Jeong Yong-Jin
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Abstract
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This study investigated the quality characteristics of kiwi wine during low temperature aging on several alcohol fermentation strains. Alcohol content increased sharply from 2 days of fermentation, and then maintained steadily after 8 days of fermentation. In the alcohol content of kiwi wine on several alcohol fermentation strains such as Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 and Sacch. cerevisiae Wine 3 showed a high value of more than 13%, 12.7% for Zigosacch. cerevisiae JK99 and 12.3% for Sacch. cerevisiae OMK, respectively. Sugar content decreased steadily during fermentation and then showed approximately 10oBrix on 8 days of fermentation. Total acidity ranged 1.03～1.04% in total samples, increased slowly during fermentation and then maintained steadily during aging. During the fermentation, L value in Hunter’s color value continued to increase, a value decreased steadily and b value showed high yellow to approximately 20.0. For aging duration, L and b values decreased while a value increased. Glucose and maltose were detected as free sugars of kiwi wine. In volatile flavor compounds, alcohols were identified differently on alcohol fermentation strains, but the others showed similar tendency. In conclusion, quality characteristics of kiwi wine on several alcohol fermentation strains showed similarly; however, Sacch. cerevisiae Wine 3 was overall the most suitable.
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KEYWORD
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kiwi, wine, alcohol, yeast, volatile flavor
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