KR101703249B1 - Novel Saccharomyces cerevisiae Y28 yeast strain and preparation method of mixed wine of kiwi and permission fruits using the strain - Google Patents

Abstract

The present invention relates to a novel strain Y28 ( Saccharomyces cerevisiae Y28) strain and a method for producing the same, and a method for producing the same, which is excellent in acid resistance, resistance to alcoholysis and alcohol resistance, Y28 strain of Saccharomyces cerevisiae which is excellent in the ability to produce a fermented liquor with enhanced palatability by using a strong fruit, and a method of producing a saucer-persimmon mixed wine having improved sour taste and tannin content by using this strain, / RTI >

Description

[0001] The present invention relates to a novel yeast strain Saccharomyces cerevisiae Y28 and a method for producing the same,

The present invention relates to a novel strain Y28 ( Saccharomyces cerevisiae Y28) strain and a method for producing the same, and more particularly to a method for producing a yeast-persimmon mixed wine (mixed fruit wine) Y28 strain of Saccharomyces cerevisiae, which is excellent in the ability to produce a fermented liquor having excellent palatability by fermenting a fruit having excellent acidity, has a reduced sour taste and increased tannin content by using this strain, And a method for producing the wine.

The domestic wine market has been steadily growing since 2000, when young consumers in their 20s and 30s have become increasingly interested. In 2012, consumption of wine consumed 3.8 × 10 ⁷ L, 2.5 times more than in 2000. In recent years, wine consumption is increasing as a popular alcoholic beverage, which can be easily obtained at convenience stores, due to an increase in preference for alcohol with low alcohol content.

The important factors that determine the quality and preference of wine are the fragrance component, the organic acid and the tannin content. Therefore, the method of manufacturing the wine using the fruit has been required to be developed in order to optimize these factors. In addition, when a wine is produced using a fruit rich in paclitin (dietary fiber), there is a problem that the yield is poor or becomes turbid due to pectin in the fruit, so that the yield of fruit juice is increased by controlling the content of pacific acid in the fruit Research has also been required on ways to prevent the problem of turbidity.

It is grown in the southern coast of Korea and Jeju Island. Hayward varieties are the dominant species of the fruit, and fruits that are eaten after harvest. It is rich in organic acids such as sugar, citric acid, and malic acid, and is rich in acidity and strong acidity. It is also rich in dietary fiber (lactic acid) and contains vitamin C, vitamin E It contains a high content of calcium, magnesium, phosphorus and other minerals. It also contains physiologically active substances such as chlorophyll, carotenoid, polyphenol and flavonoid. However, since it is a respiratory ascending fruit, it has a disadvantage that it loses its commerciality easily because it rapidly softens in the storage and distribution process, and the development of the processed product is continuously demanded.

Diospyros kari ) is one of the mature fruits grown in Korea. It contains about 14% of sugar, mainly glucose and fructose. It is rich in minerals, vitamin C, vitamin A, vitamin B and lactic acid and nutritional value. , Epicatechin, and other functional tannin components (phenolics). Also, dietary fiber is abundant in persimmon.

There are some conventional technologies (patent registration No. 353479, patent registration No. 873717, patent registration No. 2012-0049965) in which wine is produced using a kiwifruit. In these conventional methods, conventional strains of Saccharomyces cerevisiae, which are the main strains of alcohol fermentation yeast strains, were used for aged cherry juice. These conventional strains were inferior in acidity, resistance to alcohol and alcohol, It has been difficult to produce a fermentation broth which is not suitable for production and has excellent palatability. As an alternative, Patent Registration No. 1486222 suggests the possibility of using Pichia Guyley ELMONDIA SY46 strain having excellent resistance to alcohol, alcohol and alcohol, but there is a problem that the production of wine using this strain is not yet secured . Therefore, there has been a constant demand for finding new fermentation yeast strains which can be optimized for fermentation of wine having chrysanthemum as a main ingredient because of its excellent acid resistance, resistance to sugar and alcohol resistance, belonging to the genus Saccharomyces.

As a result of continuous research in order to meet the demand in the prior art, the present inventors have isolated and identified a strain from a natural fermentation broth into a novel saccharomyces cerevisiae having excellent acid resistance, resistance to sugar and alcohol resistance, Which is very useful for the production of a fermented beverage. The inventors of the present invention have also found that it is possible to produce an azalea-persimmon mixed wine (wine) having excellent yield and palatability when the fermented beverage is prepared by adding the sensation during preparation of the fermented beverage, .

Accordingly, an object of the present invention is to provide a strain Y28 in a novel saccharomyces cerevisiae which is excellent in acid resistance, resistance to spices and alcohol resistance, which is useful for wine production based on azalea.

It is also an object of the present invention to provide a method for producing high-quality blue-green algae-persimmon wines, wherein the sour taste is reduced and the tannin is increased by using Y28 strain in Saccharomyces cerevisiae.

It is another object of the present invention to provide a method for producing a high-quality wine with a high quality of safflower-persimmon which has reduced acidity and tannin by using Y28 strain and raffidase in Saccharomyces cerevisiae, will be.

It is also an object of the present invention to provide a cherry-persimmon mixed wine produced by the above-described method and having improved palatability.

In order to achieve the above object, the present invention provides a strain Y28 of Saccharomyces cerevisiae which can be used as a yeast strain for wine production based on cherry tomatoes.

The present inventors identified and identified a novel strain of the genus Saccharomyces, which is excellent in resistance to endurance, alcohol resistance, resistance to sugar and alcohol, from a fruit fermentation broth, named this strain Y28 as Saccharomyces cerevisiae, Deposited on May 7, 2015 with the accession number KACC93227P (Example 1).

The 26S rDNA sequence (FIG. 1) of the Y28 strain was determined on Saccharomyces cerevisiae, and based on this, the other species of 26S rDNA obtained from the National Center for Biological Information (NCBI), which provides BLAST network service and DNA sequence database And aligned with the base sequence to belong to the genus Saccharomyces (Fig. 2).

The Y28 strain of Saccharomyces cerevisiae was cultivated at a pH of 3 at an OD of _{600 nm} 6 or higher, breeding at an OD of _{600 nm} 6 or higher at a sugar concentration of 30%, breeding at an OD of at least _{600 nm} 5 at an alcohol concentration of 10% _And showed 10.2% (v / v) of alcohol efficacy in the case of the kiwifruit (7: 3 weight ratio) juice (Figs. 3A to 3D and Table 1).

According to yet another object of the present invention, there is provided a method for producing an azalea-persimmon mixed wine with reduced sourness and increased tannin, characterized in that Saccharomyces cerevisiae is mainly used as an alcohol fermenting microorganism.

The process for producing a quinceanera-persimmon mixed wine according to the present invention comprises

I) providing a mixed juice of cherry and persimmon;

Ii) feeding the cherry and persimmon juices with 22 to 26 Bricks; And

Iii) Inoculating the Saccharomyces cerevisiae with the strain Y28 and fermenting and aging the strain.

The method for producing a quail-persimmon mixed wine of the present invention further comprises, as necessary, a step of treating the raffeta enzyme to the quail and persimmon juice and filtering with cheese cloth before step ii) can do.

Further, the production method of the present invention may further comprise, if necessary, sterilizing the wine from step iii) at 60 to 100 DEG C and / or filling the wine bottle by filtration.

Step i): Providing of cherry and persimmon juice

The kiwifruit and persimmon are crushed with a centrifugal mixer, respectively, and then mixed with 60 to 70% by weight of the kiwifruit juice and 30 to 40% by weight of the persimmon juice to obtain persimmon and persimmon juice.

The stamina of kiwifruit are made with high sugar content. Specifically, it is preferable to wash the kiwifruit in flowing water, remove the water, and use it for 15-20 days at 6 ~ 10 ° C. However, it is not limited thereto.

The content of the kiwifruit in the mixed juice is preferably 60 to 70% by weight. When the content is less than 60% by weight, the specific flavor of the kiwifruit is reduced. When the content is more than 70% by weight, the sourness of the wine becomes strong.

The senses use a sense of flavor at the beginning of harvest. It has a relatively high content of tannin, which enhances the tannin content of the wine and enhances the taste.

The content of persimmon in the mixed juice is preferably 30 to 40% by weight. If the content is less than 30% by weight, the effect of improving the tannin content of the wine is insufficient. If the content is more than 40% by weight,

Step ii)

And the persimmon and persimmon juices.

Add the saccharide and adjust it to be 22 to 26 brix. The saccharide commonly used is used for the donating, and the saccharide is not particularly limited.

Less than 22 Bricks produce less alcohol, and over 26 Bricks, the increase in osmotic pressure reduces the amount of alcohol produced.

Step ii) ': Raphitase enzyme treatment

Step ii) further, optionally, treating the quanta juice and persimmon juice of step i) with a raffidase enzyme and filtering with cheese cloth, if necessary.

Rapidase is a complex enzyme of pectinases and arabanases. It acts to hydrolyze pectin, which is a cell wall of plants, by its action, and it can be used for commercial processing of fruits or vegetables .

To 100 parts by weight of the kiwi and persimmon juice, 5-10 parts by weight of the plum extract is added, if necessary. In the manufacturing method of the present invention, Enzyme reaction by adjusting to optimal pH of Raphitase enzyme It works smoothly.

The Raphitase enzyme treatment is performed by adding 0.2 to 0.4% by weight of raffidase based on the total amount of mixed juice and reacting in a constant temperature water bath for 2 to 4 hours. After completion of the reaction, the solid is filtered using a cheese cloth. The constant temperature water bath may be 40 to 45 캜, but is not limited thereto.

Treatment with rapifotase significantly increases the yield of kiwi and persimmon juices (Tables 3 and 4).

Step iii): Fermentation

Fermented and aged by inoculating Y28 strain to Saccharomyces cerevisiae in mixed juice.

The strain Y28 is inoculated with 2.5% to 5.0% (v / v) of Saccharomyces cerevisiae. If the inoculum amount is less than 2.5%, the fermentation rate is delayed. If the inoculation amount is 5.0% or more, the fermentation rate is not correlated with economic efficiency.

The fermentation and aging conditions are fermented and aged at a temperature of 15 to 20 ° C for 10 to 120 days. Below 15 ° C, the fermentation rate is delayed, while above 20 ° C the fermentation rate increases but rancidity may occur. A period of less than 10 days does not produce enough alcohol and flavor, and a period of more than 120 days may cause rancidity.

Step iv): sterilization

If necessary, sterilize the wine from step iii).

The sterilization can be performed by heat treatment at 60 to 100 ° C for 15 to 30 minutes. When sterilized at 60 ° C for less than 15 minutes, sterilization of germs may be insufficient. When sterilized at 100 ° C for more than 30 minutes, Can be destroyed.

Step v) filtration and charging

If necessary, the step of filling the wine bottle with the filtered wine may be further included.

The microfilter is used for filtration, and the filling of the wine bottle is performed by a conventional method.

The production method of the present invention uses a strain Y28 in Saccharomyces cerevisiae to produce a high quality olive oil-persimmon mixed wine in which sour taste is reduced and tannin is increased to improve palatability, .

The azalea-persimmon mixed wines produced according to the preparation method of the present invention have characteristics of high quality wines having an increased sour taste and an increased tannin taste (Table 10).

The Y28 strain of Saccharomyces cerevisiae according to the present invention has acid resistance, resistance to alcohol and alcohol resistance, and is very useful for the production of wines mainly made of high-acidity azalea and can produce a high-quality azalea-persimmon mixed wine .

The production method of the present invention produces a high-quality blueberry-persimmon mixed wine having increased sour taste by the use of Y28 strain in Saccharomyces cerevisiae and an increase in tannin by the addition of persimmon juice.

The process of the present invention also includes the step of raffitazone enzyme treatment to reduce the lactic acid and lactic acid content of the persimmon and persimmon to increase the yield of juice to ultimately increase the yield of the azalea-persimmon wines.

Fig. 1 is a nucleotide sequence of 26S ribosomal DNA of strain Y28 in Saccharomyces cerevisiae.
Fig. 2 is a phylogenetic relationship of the strain Y28 to Saccharomyces cerevisiae.
Fig. 3 shows the acid resistance, the glucose tolerance, the alcohol resistance and the sulfurous acidity of the Y28 strain in Saccharomyces cerevisiae and the control strain (KCCM 12651 in Saccharomyces cerevisiae). FIG. 3A shows acid resistance, FIG. 3B shows resistance, FIG. 3C shows alcohol resistance, and FIG. 3D shows resistance to sulfurous acid.

The present invention will be explained in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Example 1: Strain isolation and characterization

<Strain isolation>

Yeast strains were isolated from the fruit fermentation broths of cherry, persimmons, grapes, apricots, plums, etc. as follows: Fruits were bred in a fermentation bottle, fermented for about 14 days and then taken in about 10 mL and suspended in 90 mL of sterile distilled water diluted with ^{6-10 9} and it chloramphenicol (1.5 mg / mL) containing a YPD (yeast extract 5 g, peptone 5 g, dextrose 20 g) typical yeast and to spread on agar medium cultured at 30 ℃ for 48-72 hours The clonies were separated from the fresh YPD agar medium and cultured at 30 ° C for 48 hours.

The 95 isolates were firstly selected at pH 4, 30% sugar and 10% alcohol, and finally evaluated for acid tolerance, sugar tolerance, alcohol tolerance, sulfurous acid tolerance, pH, acidity, After the test, all of these characteristics were taken into consideration and the strains named as Y28 were selected from the isolated strains.

<Identification of strain characteristics>

Resistance to acids, sugars, alcohols and sulfurous acids was tested using KCCM 12615 in Saccharomyces cerevisiae, which has been used in conventional wine manufacture as the strain Y28 of the present invention and as a control strain.

The acid tolerance was determined by culturing the Y28 strain of the present invention and a control strain (KCCM 12615 in Saccharomyces cerevisiae) in a liquid medium of PDB (potato dextrose broth, Becton & Dicknson, USA) for 48 hours at 30 ° C, Each strain was inoculated at 5% (v / v) in a YPD liquid medium (pH 6.64), pH 5, pH 4 and pH 3 and incubated at 30 ° C for 48 hours. The absorbance The degree of growth was determined and the results are shown in Fig. 3a.

The glucose tolerance was determined by adding 0, 10, 20 and 30% sugar to the PDB liquid medium, adding 5.0% (v / v) of each strain, and incubating at 37 ° C for 48 hours. And the degree of growth of the bacteria was determined. The results are shown in FIG. 3B.

Alcohol tolerance was determined by adding 0, 5, 10 and 15% alcohol to the PDB liquid medium, adding 5.0% (v / v) of each strain and incubating at 37 ° C for 48 hours. And the degree of growth of the bacteria was determined. The results are shown in FIG. 3c.

The sulfurous acid tolerance was determined by incubating each strain in PDB liquid medium at 30 ° C. for 48 hours and then inoculating 5% (v / v) in Na ₂ SO ₃ 0, 100, 200, 400 ppm YPD liquid medium After culturing at 30 DEG C for 48 hours, the absorbance (600 nm) was measured to determine the degree of bacterial growth. The results are shown in Fig.

From FIG. 3A to FIG. 3D, it can be confirmed that the strain Y28 of the present invention is superior in acid resistance, resistance to alcohol, and sulfurous acidity, as compared with the control strain. Specifically, the strain of the present invention in the pH 3 OD _600nm 6 or more viability, concentration of 30% in OD _600nm 6 or more viability, alcohol at a concentration of 10% in OD _600nm 5 or more viability and sulfurous acid concentration 200 ppm OD _600nm more than 7 per Growth.

The physicochemical properties, alcohol production ability and palatability were evaluated by inoculating each strain with 5.0% (v / v) in a fermented juice of 14-brix (7: 3 ratio by weight) Were evaluated. The results of evaluation of physicochemical properties and alcohol production ability are shown in Table 1.

Analysis item Strain The control strain (KCCM 12651) The strain (Y28) pH 3.68 3.76 Acidity (%, lactic acid) 1.96 1.87 Briggs (°) 9 9.2 Reducing sugar (g / L) 5.79 6.27 Alcohol(%) 10.2 10.2

As shown in Table 1, the alcohol production ability of the strain of the present invention was the same as that of the control strain, and the pH was higher and the acidity was lower than that of the control strain.

The palatability test was evaluated by the 5-point scoring method for the employees of OMM Co., Ltd. (researchers), 20 undergraduates (grades 3 and 4) and graduate students at Kyungnam University of Science and Technology, and the results were shown in Table 2.

Strain Sensory evaluation item Remarks flavor incense color An overall likelihood Control strain
(KCCM 12651) 4.02 3.99 3.42 3.67 Sour, sweet and bitter, but slightly sour The
The strain (Y28) 4.37 4.12 3.62 4.15 Sour, sweet and bitter

From Table 2, it was confirmed that the sensory evaluation showed that the sour taste was weaker than the control strain, and the taste, aroma, and overall acceptability were improved, and the wine prepared using the strain of the present invention was superior in taste.

Example 2: Identification and Deposit of Strain

The selected Y28 strain was inoculated in a liquid medium of 5 ml of PDB at 2.5% (v / v) and cultured for 48 hours. Approximately 1.25 ml of the Y28 strain was placed in a 1.5 ml centrifuge tube and centrifuged to collect cells. DNAzol kit USA, USA).

26S rDNA (0.6 kb fragment) was amplified by performing 30 cycles of denaturation at 94 DEG C for 1 minute, annealing at 52 DEG C for 30 seconds, and extension at 72 DEG C for 30 seconds using the separated genomic DNA as a template. The amplified 26S rDNA PCR product was electrophoresed on 1% agarose and the 0.6 kb fragment was recovered and purified, and then cloned using pGEM-T Easy (Promega, Madison, USA) and transformed into Escherichia coli DH5 , Transformants were randomly selected and purified. The pure transformants were inoculated into a liquid medium containing 50 g of ampicillin-containing LB (Luria-Bertani broth, Becton & Dicknson, USA) After culturing, the cells were collected and the plasmid was separated and purified as described in the plasmid purification kit (Intron, Suwon, Korea). The isolated plasmid was used as a sequencing template strand. The nucleotide sequence was analyzed by the dideoxy chain termination method using the PRISM Ready Reaction Dye terminator / primer cycle sequencing kit to determine the base sequence 639 bp (FIG. 1). This 26S rDNA sequence was finally identified by analysis of homology with other microbes obtained from the National Center for Biotechnology Information (NCBI), which provides BLAST network service and DNA sequence database (Fig. 2).

The thus identified strain was named Saccharomyces cerevisiae Y28, And deposited with the National Institute of Agricultural Science and Technology, Center for Agricultural Genetic Resources and received the deposit number KACC93227P on May 7, 2015.

Example  3: Cherry  And persimmon juice Lapitizae  Optimization of enzyme treatment

The juice was washed three times in water flowing through a jellyfish (breed name: Hayward), the water was removed, and the juice was stored at 6 to 10 ° C for 15 to 20 days, and then crushed with a centrifugal blender to prepare 10 kg of kiwifruit juice.

After washing three times with flowing water, the water was removed and 10 kg of persimmon juice was prepared by crushing with a centrifugal blender.

5% by weight of plum extract, 0, 0.1, 0.2 and 0.4% by weight of Raphitase (Vintessential, Australia) based on the total weight of each of 1 kg of kiwi juice and 1 kg of persimmon juice. After 1, 2, and 4 hours of reaction, the mixture was filtered using a cheese cloth to obtain a mixed juice.

&Lt; Raphitase >

The yield and brix of kiwifruit juice and persimmon juice were analyzed according to the amount of raffitazone added, and the results are shown in Table 3.

Yields were determined by the following calculation for the kg after the juice before and after the juice.

Yield (%) = [1- (kg before juice ÷ kg after juice)] × 100

Analysis item Raphitase throughput (wt%) 0 0.1 0.2 0.4 Cherry juice  Yield (%) 76.40 82.00 83.60 89.80 Bongseong juice  Yield (%) 44.61 70.90 78.55 81.64

As can be seen in Table 3, the addition of rapamidase enzyme significantly improved the yield of the quinqueradiate and perennial juice from 0.2 to 0.4% by weight of rapitabine.

<Optimal processing time of Raphitase>

The yield of kiwifruit juice and persimmon juice was analyzed according to the treatment time of Raphitase (0.3 wt.%), And the results are shown in Table 4.

Analysis item Rapitase treatment time 0.5 One 2 4 Cherry juice  Yield (%) 73.00 80.60 81.00 81.60 Bongseong juice  Yield (%) 61.25 69.01 74.00 77.71

As can be seen in Table 4, the yield of the fruit juice of kiwifruit was greatly improved by 1 to 4 hours of treatment with rapamycin, and the yield of jujube was increased by treatment of rapamycin for 1 to 4 hours.

Example  4: Sakaromayses Serebijie Y28 Using Cherry - Sensitive mixing Of wine  Produce

After 4 hours of treatment with 0.4% by weight of rapamycin in the prepared chopped squid and bongchon juice as in Example 3, the mixture was filtered with cheese cloth, and then mixed with a mixture of cherry juice and bongchon juice as shown in the following table to prepare a mixed juice Afterwards, white sugar was added to give 24 bricks:

Comparative Example 1 Comparative Example 2 Comparative Example 3 Test Example 1 Test Example 2 Comparative Example 4 Cherry juice 2,000 1,800 1,600 1,400 1,200 1,000 Bongseong juice 0 200 400 600 800 1,000 Sum 2,000 2,000 2,000 2,000 2,000 2,000

(Unit ml)

The Y28 strain was inoculated 2.5% (2.5 mL) into 100 mL of the YPD liquid medium and cultured at 30 DEG C for 48 hours in Saccharomyces cerevisiae selected in Example 2.

The culture broth was inoculated with 5.0% (100 mL) of each of the thus-prepared chopped-chopped mixed fruit juices and fermented at 15 to 20 ° C for 14 days to prepare a chopped-persimmon-mixed wine.

<Preparation of analytical sample>

Samples for the following assays were prepared by filtering the six harvested-persimmon wines prepared above with a 0.45 mu m filter.

<Physicochemical Properties of Cherry-persimmon Mixed Wines>

The contents of pH, acidity, brix, reducing sugar and alcohol were analyzed for each of the six berries-sensory mixed wines (Test Examples 1 and 2 and Comparative Examples 1 to 4) prepared above.

The pH was measured by the use of a pH meter (model 3510, Jenway, UK) in 50 ml of sample, and the acidity was determined by consuming 0.1 N NaOH to neutralize 10 ml of sample with 0.1 N NaOH solution to pH 8.3 ± 0.1 (N-1a, Atago Co., Tokyo, Japan). Reducing sugar was measured by the DNS method. The alcohol content was measured with a sample 100 The same amount of distilled water was added to distilled water, and then distilled. The distilled water was distilled and measured using a laparoscope and corrected using a Gay Luccac Table at 15 ° C. The results are shown in Table 6.

Chestnut-persimmon mixed wines Comparative Example 1 Comparative Example 2 Comparative Example 3 Test Example 1 Test Example 2 Comparative Example 4 pH 3.69 3.70 3.70 3.73 3.72 3.77 Acidity (%, lactic acid) 2.07 2.03 1.96 1.84 1.64 1.51 Briggs (°) 9.6 9.4 9.2 9.0 9.0 8.8 Reducing sugar (g / L) 6.07 6.52 6.56 6.68 6.85 6.90 Alcohol(%) 12 12 11 11 11 11

As shown in Table 6, the azalea-mixed wines (Examples 1 and 2) according to the present invention exhibited lower acidity than the conventional quince wine (Comparative Example 1) while retaining other excellent physico-chemical properties such as alcohol content The sour taste of wine is reduced.

<Content of Organic Acid in Cherry-persimmon Mixed Wines>

Organic acid content analysis was performed on each of the six harvested-persimmon mixed wines (Test Examples 1 and 2 and Comparative Examples 1 to 4) prepared above.

After centrifugation, samples were diluted 1: 1 with deionized water (D.W) and passed through a 0.45 μm membrane filter (Toyoroshikaisha, Ltd.) to remove the particles. 20 μL of the sample pretreated with an organic acid analysis column (TSKgel ODS-100V, 4.6 × 250 mm, 5 m, Tosoh Corp., Tokyo, Japan) was injected and a mobile phase solvent (0.1% phosphoric acid) (Agilent 1200 series, Agilent Co.) at 210 nm, and the results are shown in Table 7.

Organic acid content (g / L) Chestnut-persimmon mixed wines Comparative Example 1 Comparative Example 2 Comparative Example 3 Test Example 1 Test Example 2 Comparative Example 4 Oxalic acid 0.16 0.16 0.17 0.22 0.21 0.21 Tartaric acid 3.37 2.96 2.57 2.17 1.93 1.73 Malic Mountain 1.83 1.86 1.90 1.91 1.87 1.49 Ascorbic acid 0.14 0.14 0.13 0.11 0.12 0.02 Lactic acid ND ND ND ND ND ND Citric acid 7.69 6.93 6.31 5.41 4.69 3.82 Suche mountain 0.39 0.29 0.21 0.19 0.16 0.17 Fumaric acid 0.04 0.04 0.04 0.04 0.04 0.04 Glutaric acid ND ND ND ND ND ND sum 13.63 12.37 11.33 10.04 9.01 7.48 ND: Not detected.

As can be seen in Table 7, the organic acid content was lowered as the ratio of starchiness increased. From these results, it was found that the acidity of the azalea could be reduced when the starch was added, and in Examples 1 and 2, the sourness was appropriately reduced and the taste was harmonized well.

<Tannin content of persimmon-persimmon mixed wines>

The tannin content of each of the six harvested-persimmon mixed wines prepared above (Test Examples 1 and 2 and Comparative Examples 1 to 4) was measured.

Tannin content was measured by the Folin-Denis method. After centrifugation, the sample was filtered through a 0.45 μm membrane filter (Dismic ^® -25 CS, Toyoroshikaisha, Tokyo, Japan) and diluted with 0.5 mL of sample and 0.5 mL of 25% Na ₂ CO ₃ solution Let stand for 3 minutes. After addition of 0.25 mL of 2N Folin-Ciocalteu phenol reagent, the mixture was incubated at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The content of tannin was determined from a standard curve prepared using tannic acid, and the results are shown in Table 8.

Analysis item Chestnut-persimmon mixed wines Comparative Example 1 Comparative Example 2 Comparative Example 3 Test Example 1 Test Example 2 Comparative Example 4 Tannin (g / L) 1.00 1.00 1.06 1.07 1.13 1.25

As can be seen in Table 8, the tannin content increased as the ratio of the starchiness increased. From these results, it can be seen that the tannin content of the wine can be increased when the preservative is added, and in Examples 1 and 2, the content of tannin is appropriately increased and the taste is harmonized well.

<Flavor component distribution of cherry-persimmon mixed wines>

The extracting and collecting methods for analyzing the fragrance components of each of the six harvested-persimmon mixed wines prepared above (Test Examples 1 and 2 and Comparative Examples 1 to 4) were solid phase-micro extraction (SPME) (Autosampler, HS-7697A, Agilent Technologies, Santa Clara, Calif., USA). Analysis of the fragrance components of the samples was performed by modifying the method of Jo et al. (2012), and the results are shown in Table 9.

Volatile flavor compounds
(Area%) Chutney: Permeation Mix Ratio 10: 0 9: 1 8: 2 7: 3 6: 4 5: 5 Methyl isovalerate 0.34 0.58 Propene sulfide 0.14 0.12 0.74 0.39 2-Fluoropropene 0.67 0.85 0.80 0.77 0.81 1.41 Ethyl Acetate 20.19 15.13 7.35 6.11 5.17 4.44 Isobutanol 4.36 4.50 4.30 Dimazin 16.90 8.26 4.48 3.72 3.30 5.38 Ethyl propanoate 0.46 0.37 0.12 0.27 0.16 0.20 1-Pentanol 56.55 78.59 73.77 81.23 77.99 Isoamyl alcohol 64.49 Ethyl butyrate 1.75 1.72 0.93 1.99 0.72 1.26 D-Valine 0.22 1-Butene-3-ethoxy 0.29 2-Buten-1-ol 0.20 0.18 Isoamyl acetate 1.92 2.08 0.95 3.40 1.74 2.44 Ethyl hexanoate 0.23 0.44 0.23 0.35 0.29 0.46 Phenylethyl Alcohol 0.31 0.60 0.58 0.58 0.73 0.47 Ethyl caprylate 0.16 0.11 0.20 0.13 0.14 Ethyl caprate 0.06 0.09

As shown in Table 9, it was found that the main aroma component of the cherry-sensilla mixed wine according to the present invention was changed, and the content of ethyl acetate (ethyl acetate), which is a major component of sour taste, was decreased. Phenylethyl alcohol was detected and perfume components which were not present in the comparative example were additionally present, thereby enriching the overall flavor of the wine.

<Sensory evaluation of sweet potato-persimmon mixed wines>

The sensory evaluation was performed on the six harvested-persimmon wines prepared above.

In order to carry out the sensory test, OMM, a member of the Agricultural Cooperative Law, explained to the students and graduate students of Kyungnam University of Science and Technology about the samples before the evaluation of sensory evaluation, the purpose of evaluation, The final 20 panelists were selected as panels. The panel evaluated the taste, aroma, color, and overall preference score from 1 (very bad) to 5 (very good), and the average value was calculated and shown in Table 10.

Chestnut-persimmon mixed wines Sensory evaluation item Remarks flavor incense color Overall likelihood Comparative Example 1 3.24 3.87 3.45 3.54 Relatively strong sourness Comparative Example 2 3.23 3.90 3.54 3.58 Almost similar to Comparative Example 1 Comparative Example 3 3.89 3.92 3.55 3.87 Sour is slightly offset, but still remains Test Example 1 4.33 4.02 3.64 4.20 Sour, sweet and bitter Test Example 2 4.28 4.12 3.63 4.13 Comparative Example 4 3.12 3.78 3.44 3.44 Relatively stronger than sour taste

As shown in Table 10, all of the azalea-persimmon mixed wines (Examples 1 and 2) according to the present invention were higher in all items of color, taste and aroma than Comparative Examples 1 to 4, . Especially, in case of the taste, the sourness, the sweetness and the pungent taste are mixed evenly, and it can be confirmed that the overall preference is greatly improved.

National Institute of Agricultural Science KACC93227P 20150507

Claims (9)

Saccharomyces cerevisiae Y28 strain deposited with Accession No. KACC93227P, which is useful as a yeast strain for the production of quail and persimmon wines,
The strain represents the viability OD _600nm more than 7 in the OD _600nm 6 or more viability, OD _600nm 5 or more viability, OD _600nm 5 or more viability and sulfurous acid concentration 200 ppm in the alcohol concentration of 10% at a concentration of 40% sugar in a pH 3 (V / v) or higher in the production of a sweet potato and a persimmon and sensory mixed wine.
delete As a method for producing a quince and persimmon mixed wine,
I) providing a kiwifruit and persimmon juice comprising 60 to 70% by weight of a fruit of the kiwi fruit and 30 to 40% by weight of a persimmon fruit juice;
Ii) feeding the cherry and persimmon juices with 22 to 26 Bricks; And
Iii) Inoculating the Y28 strain to Saccharomyces cerevisiae according to claim 1, followed by fermentation and aging,
In the step i), 0.2-4.0% by weight of a complex enzyme of pectinase and arabinase, based on the total weight of the mixed fruit juice, is added to the cherry juice and persimmon juice in a constant temperature water bath at 40 to 45 ° C for 2 to 4 Time-reacted.
delete The method according to claim 3, characterized in that the strain Y28 is inoculated with 2.5% to 5.0% (v / v) of Saccharomyces cerevisiae in step iii) and fermented and aged at 15-20 ° C for 10-120 days How to.
The method according to claim 3, further comprising the step of sterilizing the wine from step iii) at 60-100 ° C.
delete A cherry and persimmon mixed wine produced according to any one of claims 3, 5 and 6 and having enhanced palatability.
9. The wine of claim 8, wherein the improvement in palatability is due to a decrease in sour taste and an increase in tannin content.

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