活性乾燥酵母를 利用한 赤葡萄酒 및 覆盆子酒의 釀造學的 特性 = Wine Making Properties of Red Wine and Raspberry Wine using Active Dry Yeast Strains

다국어 초록 (Multilingual Abstract)

In wine making, effective yeast is known to the most important factor in wine quality and quality control of product.
With the selected 5 representative active dry yeasts, the various characteristics and the optimum manufacturing process in wine making was investigated.
The results obtained were summarized as follows.
1. To figure out the various tolerance of the five different active dry yeast strains, the survival rates by plate culture method could be summarized :
(1) The survival rate of Lalvin W15 in 17% ethanol solution after 72 hours was the highest to 0.007%.
(2) The survival rate of Pasteur Champagne in 1% citric acid solution after 72 hours exposure was the highest to 2.85%, and that of Lalvin W15 was the lowest to 0.13%.
(3) The survival rates of Lalvin W15 after 72 hours in 200ppm sulfite solution was 41.1%, much more higher rate than those of others. Each survival rate of Prise do Mousse, Epernay Ⅱ, and Pasteur Champagne was 12.3%, 5.15%, and 4.38%, respectively.
2. To find out the change of components during red grape concentrated juice fermentation, characteristics of red wine fermented with active dry yeast strains were found as follows :
1) After 1 day of fermentation, the ethanol contents of Lalvin W15 and Montrachet wine were 5.4% and 4.0% each other. Those of Pasteur Champagne and Prise do Mousse wine were relatively low to 0.8% and 1.7%. After 2 days of fermentation, the ethanol content of Lalvin W15 was 9.2%, the highest degree out of five test strains. And that of Montrachet wine was the lowest to 6.0%.
(2) Red wine fermentation activity was in its order of Lalvin W15 ＞ Prise do Mousse ＞ Montrachet. But in the fermentation conditions of initially 34˚ Brix and 1% citric acid, Pride de Mousse, Lalvin W15, and Motrachet revealed relatively strong fermentation activity. Whereas, Pasteur Champagne and Epernay Ⅱ was somewhat weak in its activity. But when initial SO_(2) amounts was 200ppm, Prise do Mousse showed the highest fermentation degree, and that of Montrachet was the second in its fermentation activity.
(3) As the foaming tendency during fermentation, the foams in Montrachet were large and its number was good in consistent way. In Lalvin W15, the foams were too small in quantity and size to be visible. In Montrachet, fermentation tank operation and quality control were expected to be difficult from too much foaming.
3. Characteristics of red wine fermented with Campbell Early were as follows :
(1) The change of Brix was apparent after two days of fermentation among test strains. The Brix of Montrachet wine and Epernay Ⅱ wine was 3.0, showing it was a high initial fermentation rate. Whereas, Pasteur Champagne and Epernay Ⅱ wine were 9.2 and 9.0 in Brix, a low initial fermentation rate.
(2) After 10 days of fermentation, total acidity of Lalvin W15 wine was the highest degree to 0.99g/100ml. Pasteur Champagne wine was 0.83g/100ml, and the others were 0.74~0.76g/100ml in their activities.
(3) After 3 days and 9 days of fermentation, the ethanol content of Lalvin W15 wine was 7.4%, and 12.6%, respectively. Whereas Epernay Ⅱ wine was 6.9%, and 13.8%.
(4) Content of organic acid was tartaric ＞ malic ＞ citric in its order. The tartaric acid and malic acid content of Prise do Mousse wine was 1897mg/l, and 2204mg/l.
4. Results of raspberry wine fermentation with Rubus coreanus Miquel (RCM) and Rubus crataegifolius Bunge (RCB) fermented with yeasts and malolactic fermentation by Leuconostoc oenos were as follows :
(1) The contents of organic acid in raspberry wine was citric ＞ oxalic ＞ malic in orders, but tartaric acid was not found.
(2) After malolactic fermentation (MLF) of RCM raspberry wine, the average amount of malic acid was decreased by 65.5% from 827mg/l to 285mg/l. The decreasing rate of malic acid of Prise de Mousse MLF wine was the highest degree to 73.3%, and that of malic acid of Epernay Ⅱ MLF wine was the lowest one to 59.1%.
(3) The sum of 18 amino acids in Prise de Mousse RCM raspberry wine was the highest degree to 16.77mg/l. And in Lalvin W15 RCM raspberry wine, it was the lowest degree to 12.29mg/l. In Montrachet RCB raspberry wine, it was 90.55mg/l, which is 5.5 times larger than in Montrachet RCM raspberry wine of 16.54mg/l.
(4) Cystine and isoleucine were not detected in RCM raspberry wine, but in RCB raspberry wine, they were 2.97mg/l and 0.34mg/l. The quantity of alanine, aspartic acid, and serine in RCB raspberry wine was 14 to 20 times larger than in RCM raspberry wine. But the quantity of proline was 2.72mg/l in RCB raspberry wine, which was smaller than in RCM raspberry wine.
(5) Benzaldehyde, hexanoic acid, ethylcaproate among the flavor compounds in raspberry wine were not detected in RCM raspberry wine, but detected in RCB raspberry wine.
5. Panel test
As a panel test result, the quality of grape red wine was worse than that of raspberry wine. Out of them, especially Lalvin W15 was the worst strain in wine manufacturing owing to strong acidity and weak flavor. RCM raspberry wine was prefer to against RCB' one as panel test. Raspberry wine prepared with the strains of Montrachet, Pasteur Champagne, and Epernay Ⅱ were much better than that of Prise de Mousse, and Lalvin W15.

목차 (Table of Contents)

• 목차 = ⅰ
• Ⅰ. 서론 = 1
• Ⅱ. 재료 및 실험방법 = 7
• 1. 재료 = 7
• 2. 일반성분 분석 = 9
• 3. 유기산 분석 = 10
• 4. 아미노산 분석 = 11
• 5. 향기성분 분석 = 13
• 6. 미생물 실험 = 14
• 가. 활성건조효모의 생존성 = 14
• 나. 젖산균의 배양 = 16
• 7. 발효실험 = 17
• 가. 포도농축과즙 발효 = 17
• 나. 적포도 (Campbell Early)의 발효 = 20
• 다. 복분자의 발효 및 malolactic fermentation = 20
• 8. 관능검사 = 23
• Ⅲ. 결과 및 고찰 = 24
• 1. 활성건조효모의 생존성 = 24
• 2. 적포도주의 양조 특성 = 29
• 가. 포도농축과즙 발효 특성 = 29
• 1) Brix와 에탄올 함량의 변화 = 29
• 2) pH와 발효온도의 변화 = 33
• 3) 당, 산, 아황산 첨가 쥬스의 Brix 변화 = 35
• 4) 거품의 특징 = 41
• 나. 적포도주 발효 특성 = 44
• 1) Brix의 변화 = 44
• 2) 총산의 변화 = 44
• 3) 에탄올 함량의 변화 = 47
• 다. 적포도주의 특성 = 49
• 1) 일반성분 = 49
• 2) Phenolic compounds = 52
• 3) 유기산 = 55
• 3. 복분자주의 양조 특성 = 58
• 가. 일반성분 = 58
• 나. Phenolic compounds = 61
• 다. 유기산 = 63
• 라. 아미노산 = 69
• 마. 향기성분 = 74
• 4. 관능평가 = 77
• Ⅳ. 결론 = 82
• Ⅴ. 참고문헌 = 86
• ABSTRACT = 98