혼합배양에 의한 산머루주의 감산발효 최적조건 = Optimal Condition for Deacidification Fermentationof Wild Grape Wine by Mixed Culture

다국어 초록 (Multilingual Abstract)

In order to prevent wine quality deterioration caused by strong sour taste from raw and other
materials during fermentation of wild grape wine, the various mixed cultures conditions of the deacidification
fermentation and the alcohol fermentation process by inoculation of mixed strains were
investigated. As a result of mixed cultures process after the inoculation of Schizosaccharomyces
pombe and Schizosaccharomyces japonicus with each deacidification fermentation strain in a culture
of Saccharomyces sp. SMR-3 which was used in the alcohol fermentation strain of wild grape, cultures
for 12 days at 22oC with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe resulted
in the maximum alcohol content at 15.8±0.2% and the minimum with the acidity of 0.44±0.02%,
the total organic acid of 648.96±7.14 mg% and malic acid of 99.30±1.24 mg%. Mixed cultures with
Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe under the optimal condition for the
deacidification fermentation of wild grape wine showed 2% higher alcohol content, 51.65% lower
acidity, 48.02% lower total organic acid, and 81.12% lower malic acid than a single culture of Saccharomyces
sp. SMR-3.

다국어 초록 (Multilingual Abstract)

In order to prevent wine quality deterioration caused by strong sour taste from raw and other
materials during fermentation of wild grape wine, the various mixed cultures conditions of the deacidification
fermentation and the alcohol fermentation process by inoculation of mixed strains were
investigated. As a result of mixed cultures process after the inoculation of Schizosaccharomyces
pombe and Schizosaccharomyces japonicus with each deacidification fermentation strain in a culture
of Saccharomyces sp. SMR-3 which was used in the alcohol fermentation strain of wild grape, cultures
for 12 days at 22oC with Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe resulted
in the maximum alcohol content at 15.8±0.2% and the minimum with the acidity of 0.44±0.02%,
the total organic acid of 648.96±7.14 mg% and malic acid of 99.30±1.24 mg%. Mixed cultures with
Saccharomyces sp. SMR-3 and Schizosaccharomyces pombe under the optimal condition for the
deacidification fermentation of wild grape wine showed 2% higher alcohol content, 51.65% lower
acidity, 48.02% lower total organic acid, and 81.12% lower malic acid than a single culture of Saccharomyces
sp. SMR-3.

참고문헌 (Reference)

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