摘要
In order to select a superior yeast, 8 kinds of commercial active dry yeasts (Lalvin 1116, Lalvin 1118, Lalvin D-47, Lalvin Bourgovin, Parisienne, Fermivin, Red Star Monrachet, and Red Star Premier Cuvee) were utilized for omija wine fermentation. During fermentation, the physicochemical characteristics and sensory properties of the various omija wines were evaluated. According to the results, pH and titratable acidity were in ranges of 3.0-3.3% and 1.8-2.4%, respectively. Sugar content was at early fermentation and changed to at 24 days of fermentation. While the omija wines fermented by Lalvin D-47 and Red Star Premier Cuvee showed the highest alcohol contents (13.0%), the omija wine fermented by Parisienne showed the lowest alcohol content (10.8%). The omija wine fermented by Lalvin 1118 had an alcohol content of 12.0% and showed the lowest yeast count of 5.8 log CFU/mL. Hunter's values (L, a, and b) were all different among the 8 omija wines. Moreover, the omija wine fermented by Lalvin 1118 showed the highest scores for taste (), swallowing (), and overall acceptability (). It is concluded that Lalvin 1118 was the best yeast among 8 tested commercial active dry yeasts, having a high potential for omija wine fermentation.
摘要译文
为了选择优质酵母，8种商业活性干酵母（Lalvin 1116，Lalvin 1118，Lalvin D-47，Lalvin Bourgovin，Parisienne，Fermivin，Red Star Monrachet，和Red Star Premier Cuvee）用于omija葡萄酒发酵。在发酵过程中，评估了各种omija葡萄酒的物理化学特性和感官特性。根据结果，pH和可滴定酸度分别在3.0-3.3％和1.8-2.4％的范围内。糖含量在早期发酵时变为发酵24天。由Lalvin 1118发酵的omija葡萄酒的酒精含量为12.0％，酵母数最低，为5.8 log CFU / mL。猎人的价值观（L，a和b）在8种omija葡萄酒中都有所不同。此外，由Lalvin 1118发酵的omija葡萄酒在味道（），吞咽（）和总体可接受性（）方面得分最高。结论是，Lalvin 1118是8种经过测试的商业活性干酵母中最好的酵母，具有极大的omija葡萄酒发酵潜力。
Lee, Si-Hyung; Park, Hae-Kyung; Kim, Myung-Hee;. Physicochemical Characteristics and Sensory Properties of Omija Wines Fermented by Active Dry Yeast Strains[J]. Korean Journal of Food Science and Technology, 2010,42(6): 739-742