Characteristics of Ice Wine Fermentation of Freeze-Concentrated Campbell Early Grape Juice by S. cerevisiae S13 and D8 Isolated from Korean Grapes

Hwang, Sungwoo; Hong, Young-Ah; Park, Heui-Dong

doi:10.11002/kjfp.2011.18.5.811

Cited by 4 publications

(2 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Campbell Early grapes contain high malic acid contents caused by early harvesting, which enhance the grape color. Chaptalization of Campbell Early grapes is required for winemaking due to their low sugar content (14–15 Brix) [ 13 , 14 ]. The MBA grape, a hybrid of Muscat Hamburg and Bailey cultivars, contains less acidity and a higher sugar content (18–21 Brix) compared to Campbell Early grapes, suggesting that MBA grapes are more suitable for winemaking as they do not require chaptalization [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

Lee

Park

2020

Microorganisms

Self Cite

View full text Add to dashboard Cite

The Muscat Bailey A (MBA) grape, one of the most prominent grape cultivars in Korea, contains considerable amounts of monoterpene alcohols that have very low odor thresholds and significantly affect the perception of wine aroma. To develop a potential wine starter for Korean MBA wine, nine types of non-Saccharomyces yeasts were isolated from various Korean food materials, including nuruk, Sémillon grapes, persimmons, and Muscat Bailey A grapes, and their physiological, biochemical, and enzymatic properties were investigated and compared to the conventional wine fermentation strain, Saccharomyces cerevisiae W-3. Through API ZYM analysis, Wickerhamomyces anomalus JK04, Hanseniaspora vineae S7, Hanseniaspora uvarum S8, Candida railenensis S18, and Metschnikowia pulcherrima S36 were revealed to have β-glucosidase activity. Their activities were quantified by culturing in growth medium composed of different carbon sources: 2% glucose, 1% glucose + 1% cellobiose, and 2% cellobiose. W. anomalus JK04 and M. pulcherrima S36 showed the highest β-glucosidase activities in all growth media; thus, they were selected and utilized for MBA wine fermentation. MBA wines co-fermented with non-Saccharomyces yeasts (W. anomalus JK04 or M. pulcherrima S36) and S. cerevisiae W-3 showed significantly increased levels of linalool, citronellol, and geraniol compared to MBA wine fermented with S. cerevisiae W-3 (control). In a sensory evaluation, the flavor, taste, and overall preference scores of the co-fermented wines were higher than those for the control wine, suggesting that W. anomalus JK04 and M. pulcherrima S36 are favorable wine starters for improving Korean MBA wine quality.

show abstract

Section: Introductionmentioning

confidence: 99%

Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

Lee

Park

2020

Microorganisms

Self Cite

View full text Add to dashboard Cite

show abstract

“…Campbell Early grape, the predominant cultivar grown in Korea, is not competitive with the European grape cultivars for wine fermentation because of its high malic acid concentration caused by early harvesting to enhance grape colour (Lee et al ). Moreover, chaptalisation is necessary for winemaking since the cultivar has low TSS (14–15°Brix), which results in a wine of low flavour (Hwang and Park ). To improve wine quality or to reduce malic acid concentration, several strategies, such as MLF, mixing with different grape cultivars, carbonic maceration and co‐fermentation with non‐ Saccharomyces yeasts, have been attempted (Pozo‐Bayón et al , Yook et al , Chang et al , Sadineni et al , Hong and Park , Hu et al , Lee et al ).…”

Section: Introductionmentioning

confidence: 99%

Effect of inoculation strategy of non‐Saccharomycesyeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines

Lee

Banda

Park

2019

Australian Journal of Grape and Wine Research

View full text Add to dashboard Cite

Background and Aims Wine made from the Campbell Early grape cultivar has less flavour than wine made from European grape cultivars. The aim of this study was to investigate the individual fermentation characteristics of several non‐Saccharomyces yeasts for improving the aroma of Campbell Early wine. Methods and Results Nine species of non‐Saccharomyces yeasts were used as wine starters in single or co‐fermentation with Saccharomyces cerevisiae. Several fermentation characteristics and physiological properties were investigated. Volatile higher alcohol and ester compounds were also analysed by GC/MS and by principal component analysis. Single‐fermented wines showed different fermentation kinetics, whereas co‐fermented wines showed similar, but slightly different, fermentation kinetics depending on their ethanol tolerance. Principal component analysis indicated that the composition of both volatile higher alcohols and esters was distinguishable between single and co‐fermented wines, but volatile esters in co‐fermented wines were more widely distributed compared to that in single fermented wines. Conclusions The fermentation kinetics of each strain was different. Volatile esters were more affected by co‐fermentation than volatile higher alcohols, which were produced during the early phase of fermentation. Moreover, interactions among the various volatile aromatic compounds affected the final wine aroma. Significance of the Study These findings could provide valuable information to researchers and winemakers on the enhancement of wine aroma using non‐Saccharomyces yeasts.

show abstract

Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.)

Choi¹,

Choi²,

Kim³

et al. 2023

Korean J. Food Preserv.

Self Cite

View full text Add to dashboard Cite

Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great potential to enhance the quality of yakju due to the plentiful inulin content which is functional and indigestible carbohydrate in human. In this study, the optimal preparation conditions such as the added amount and steam treatment of JA were investigated to improve the quality of yakju. As the amount of JA added to yakju increased, alcohol production decreased, whereas fermentation was performed well when the steam-cooked JA was added to yakju. The pH and total acidity of yakju decreased and increased, respectively, when the amount of JA added to yakju increased, whereas pH and total acidity of yakju increased and decreased, respectively, when the steam-cooked JA was added to yakju. The free sugar and organic acid contents of yakju increased and decreased, respectively, when the amount of JA added to yakju increased, whereas those of yakju decreased when the steam-cooked JA was added to Yakju. Amino acid content of JA decreased as the amount of JA added to yakju increased and that of JA significantly decreased when the steam-cooked JA was added to yakju. In the sensory evaluation analysis, the addition of 10% unsteam-cooked JA to yakju was the best when considering sweetness, flavor, sourness, and overall preference of yakju supplemented with JA. Consequently, utilizing JA to yakju may contribute to the improvement of the quality of yakju.

show abstract

Characteristics of Ice Wine Fermentation of Freeze-Concentrated Campbell Early Grape Juice by S. cerevisiae S13 and D8 Isolated from Korean Grapes

Cited by 4 publications

References 6 publications

Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

Effect of inoculation strategy of non‐Saccharomycesyeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines

Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.)

Contact Info

Product

Resources

About