Lactic acid bacteria와 Yeast 혼합발효를 통한 인삼 첨가 레드 와인의 제조 및 특성 분석 = Preparation and Characteristics of the Ginseng-added Red Wine using Lactic acid bacteria and Yeast fermentation

국문 초록 (Abstract)

본 연구는 국산 와인의 품질을 개선하고 고부가가치를 창출할 수 있는 기존의 와인과는 차별화된 독창적인 기능성 와인을 개발하기 위한 목적으로 β-glucosidase를 보유하고 있는 젖산균을 선별, 효모와 혼합접종을 통하여 인삼 추출물을 첨가한 와인 제조시 선별된 젖산균이 와인의 발효에 어떠한 영향을 미치는지를 조사하였다. 젖산균을 대상으로 alcohol 내성, β-glucosidase 활성, 포도주스에서의 생장성 분석을 통하여 인삼 추출물이 함유된 와인 제조시 적합한 젖산균으로 L. plantarum subsp. plantarum KCTC 3108, L. rhamnosus KCTC 5033, O. oeni KCTC 3091 3종류의 젖산균을 선별하였다. 실험은 인삼을 첨가하지 않은 control 와인과 인삼을 첨가하고 효모만 접종한 와인(GY), 그리고 효모와 선별된 젖산균인 L. plantarum subsp. plantarum(GYLp), L. rhamnosus(GYLr), O. oeni(GYOo)를 각각 동시접종한 3종류의 와인을 포함, 총 5종류의 와인을 제조하여 당도, 알코올 함량, pH, 총 산도, 유기산 함량, 총 페놀 함량, 총 플라보노이드 함량, 젖산균에 의한 ginsenoside 생물전환을 분석하였으며, 마지막으로 관능 검사를 실시하였다. 실험 결과 알코올 농도는 인삼을 첨가하지 않은 control 와인이 17.4%로 가장 높게 나타났으며, 인삼을 첨가한 와인은 15.3%~16.3%였다. 잔당의 함량은 control 와인이 9.1 0Brix로 다른 4종류의 와인에 비해 당이 더 소모되었다. pH는 GYLp 및 GYLr 와인의 pH가 발효 전보다 각각 pH 3.62 및 pH 3.76으로 감소하였다. 총 산의 결과도 GYLp(1.16%) 및 GYLr(0.91%) 와인에서 높게 나타났다. 유기산 측정 결과에서도 GYLp 및 GYLr 와인의 발효 전 malic acid가 발효 후 모두 lactic acid로 전환되는 말로락틱 발효가 진행되었다. 총 페놀 함량은 모든 와인에서 발효 전에 비해 감소하였으나 인삼을 첨가한 GY, GYLp, GYLr, GYOo 와인의 총 페놀 함량이 인삼을 첨가하지 않은 control 와인에 비해 높게 나타났다. 총 플라보노이드 함량은 발효 전 모든 와인에서 큰 차이점은 없었으나 발효 후에는 모든 와인의 총 플라보도이드 함량이 감소하였다. 젖산균에 의한 ginsenoside 생물전환 분석에 대한 실험결과 L. plantarum subsp. plantarum를 접종한 GYLp 와인과 L. rhamnosus를 접종한 GYLr 와인에서 발효 후 ginsenoside Rb1, Rb2, Rc가 저분자 ginsenoside CY 및 CK로 생물전환이 촉진된 것을 확인할 수 있었다. 특히 L. plantarum subsp. plantarum를 접종한 GYLp 와인의 ginsenoside 생물전환이 높게 나타났다. 따라서 인삼을 첨가한 와인 제조 시 말로락틱 발효와 더불어 인삼 성분의 발효 가능성을 위한 젖산균으로 L. plantarum subsp. plantarum 및 L. rhamnosus가 보다 효과적인 미생물이 될 수 있을 것으로 기대된다. 본 연구는 국산 와인의 고부가가치화를 위해 젖산균과 인삼추출물의 적용 가능성에 대한 시도로써 의의가 있다.

다국어 초록 (Multilingual Abstract)

The purpose of this study is to improve the quality of domestic wine using ginseng in the presence of lactic acid bacteria and yeast. For this purpose, various β-glucosidase producing lactic acid bacteria was selected, and their effect on wine fermentation with ginseng extract was investigated. Alcohol tolerance, β-glucosidase activity, and the growth rate of the lactic acid bacterial species in the grape juice were analyzed. As a result, L. plantarum subsp. plantarum KCTC 3108, L. rhamnosus KCTC 5033 and O. oeni KCTC 3091 were selected as suitable species for the wine fermentation using the grape juice containing ginseng extract as a wine making material. To evaluate the ginsenoside production characteristics, five different types of wine preparation were made (control wine (with yeast, no ginseng added), only yeast inoculated (GY), L. plantarum subsp. plantarum inoculated (GYLp), L. rhamnosus inoculated (GYLr) and O. oeni inoculated (GYOo)). Sugar content, alcohol concentration, pH, total acidity, organic acid content, total phenolics, total flavonoid and ginsenoside biotransformation were analyzed at the end of fermentation, and organoleptic analysis was also performed. As a result of the experiment, the alcohol concentration was the highest at 17.4% for the control wine without ginseng, and 15.3% to 16.3% for the ginseng added wine. The residual sugar content of the control wine was 9.1 0Brix and sugar was consumed more than other four types of ginseng added wine. The pH of GYLp and GYLr were decreased to pH 3.62 and pH 3.76, respectively than before fermentation. The results of total acid were also high in GYLp(1.16%) and GYLr(0.91%). As a result of organic acid measurement, malo-lactic fermentation (MLF) was performed in which malic acid was converted into lactic acid before fermentation in the GYLp and GYLr. The total phenol content was decreased in all wines compared to before fermentation, but the total phenol content of ginseng added wines (GY, GYLp, GYLr, GYOo) were higher than control wine without ginseng. The total flavonoid content was not significantly different in all wines before fermentation, but the flavonoid content of the wines inoculated with lactic acid bacteria were decreased more after fermentation. The results of ginsenoside biotransformation analysis by lactic acid bacteria showed that the biotransformation of ginsenoside Rb1, Rb2, and Rc were promoted to low molecular weight ginsenosides CY and CK after fermentation in the wines inoculated with L. plantarum subsp. plantarum (GYLp) and L. rhamnosus (GYLr). In particular, the ginsenosides biotransformation of the wine inoclulated with L. plantarum subsp. plantarum (GYLp) was high. Therefore, it is expected that L. plantarum subsp. plantarum and L. rhamnosus can be more effective microorganisms as lactic acid bacteria for the possibility of fermentation of ginseng components as well as malo-lactic fermentation in preparation of ginseng added wine. This study suggests the possibility of application of lactic acid bacteria and ginseng extracts for high value added of domestic wine.

목차 (Table of Contents)

• 제1장 서론 1
• 제2장 재료 및 방법 9
• 제1절 젖산균의 선별과 배양 조건 및 특성 9
• 1. 사용 균주 9
• 2. 균주의 배양 조건 9
• 3. 균주의 Alcohol 내성 측정 10
• 4. 균주의 β-glucosidase 활성 측정 10
• 5. 균주의 포도주스에서의 생장성 11
• 제2절 인삼 첨가 와인의 제조 방법 12
• 1. 재료 12
• 2. 사용 균주 12
• 3. 인삼 추출 첨가당의 제조 13
• 4. 와인 제조 13
• 제3절 인삼 첨가 제조 와인의 발효 특성 16
• 1. 당도 및 알코올 함량 측정 16
• 2. pH 및 총 산도 측정 16
• 3. 유기산 함량 측정 16
• 4. 총 페놀 함량 측정 17
• 5. 총 플라보노이드 함량 측정 18
• 6. 젖산균에 의한 Ginsenoside 생물전환 분석 18
• 7. 관능검사 20
• 제3장 결과 및 고찰 22
• 제1절 젖산균의 선별 및 특성 22
• 1. 균주의 Alcohol 내성 22
• 2. 균주의 β-glucosidase 활성 23
• 3. 균주의 포도주스에서의 생장성 24
• 4. 균주의 선별 25
• 제2절 인삼 첨가 제조 와인의 발효 특성 27
• 1. 당도 및 알코올 함량 27
• 2. pH 및 총 산도 32
• 3. 유기산 함량 36
• 4. 총 페놀 함량 44
• 5. 총 플라보노이드 함량 47
• 6. 젖산균에 의한 Ginsenoside 생물전환 분석 평가 49
• 7. 관능검사 59
• 제4장 결론 62
• 참고문헌 67
• 국문초록 79

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