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KMID : 1234420090370030213
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Korean Journal of Microbiololgy and Biotechnology
2009 Volume.37 No. 3 p.213 ~ p.218
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Song Jung-Hwa
Chun Jong-Pil
Na Kwang-Chul
Moon Jae-Hak
Kim Wal-Soo
Lee Jong-Soo
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Abstract
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The goal of this study was to develop new functional pear wine using six Asian pears (Pyrus pyrifolia, Nakai), namely Wonhwang, Niitaka, Whangkeumbae, Whasan, Gamcheonbae and Chuwhangbae. To select optimal yeast and pear, we investigated the physicochemical properties of the pear wines from fermentation of musts of six pear cultivars at 25oC for 7 days by several yeasts. 11.2%~12.4% of ethanol from musts of ‘Wonhwang’, ‘Whangkeumbae’ and ‘Whasan’ were produced by Saccharomyces cerevisiae K-7 and 12.8% of ethanol was also produced from ‘Niitaka’ by commercial Saccharomyces cerevisiae C-2. 9.9% and 11.4% of ethanol were produced from musts of ‘Gamcheonbae’ and ‘Chuwhangbae’ by Saccharomyces cerevisiae KCTC 7904, respectively. Among several pear wines, Niitaka pear wine showed the best acceptability in the sensory evaluation, and Niitaka pear wine and Whangkeumbae pear wine showed 31.1% and 27.8% of antihypertensive angiotensin I-converting enzyme(ACE) inhibitory activity, respectively. However, the other functionalities were not detected or very low. Furthermore, Niitakastrawberry mixed fermentation wine was showed the excellent acceptability and high antihypertensive ACE inhibitory activity of 64.9%.
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KEYWORD
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Functional pear wine, Niitaka, optimal fermentation condition
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