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KMID : 1134820120410020254
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 2 p.254 ~ p.260
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Preparation of Wine Using Wild Yeast from Dried Omija and Optimal Nutritional Requirements for Alcoholic Fermentation
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Mo Hye-Won
Jeong Ji-Suk
Choi Sang-Won
Choi Kyung-Ho
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Abstract
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This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10～40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at 50oC. Strains of alcoholic yeast were isolated respectively from spoiled Omija extract. Isolated alcoholic yeasts, OM-1 and OM-2, showed a round to ellipsoidal shape and formed white or milky white colonies on a solid YM medium. Two yeasts produced 10.33～11.23% alcohol from Omija extract adjusted to 10°Brix with sugar. Their abilities to ferment alcohol were higher than those of other yeast strains belonging to Saccharomyces cerevisiae such as KCTC 7296 (standard strain of Korean Biological Resources Center), Makgeolli yeast, or beer yeast. The isolates OM-1 and OM-2 showed similar abilities in alcohol fermentation. However, the wine fermented by OM-2 got a better sensory score especially with color. Growth of OM-2 was significantly accelerated by addition of a 0.1% urea and 0.02% mineral mixture. A vitamin mixture was effective for the growth only when urea was added as well.
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KEYWORD
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Omija, Schizandra chinensis Baillon, wine, alcohol fermentation, alcoholic yeast
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