As the manufacturing techniques of foxtail millet wine, a traditional wine in Cheju island, has been transfered by person to person, basic studies on this are not carried out yet. There are many difficulties to industrialize it successfully without im...
As the manufacturing techniques of foxtail millet wine, a traditional wine in Cheju island, has been transfered by person to person, basic studies on this are not carried out yet. There are many difficulties to industrialize it successfully without improvement of wine quality. The purposes of this study were to screen saccharifying mold strain and brewing yeast for foxtail millet wine-making.
Optimum reaction conditions of crude enzyme of Aspergillus oryzae on saccharifying soluble starch were 55℃, pH 5.6, Saccharifying activity of crude enzyme was maintained 31.0~35.4% at 20~25℃, fermentation temperature, compared to optimum enzyme reaction conditions. Saccharomyces cerevisiae IAM 4274 was selected as brewing yeast strain for foxtail millet wine-making.