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Research article

J. Microbiol. Biotechnol. 2010; 20(7): 1121-1127

Published online July 28, 2010 https://doi.org/10.4014/jmb.1003.03034

Copyright © The Korean Society for Microbiology and Biotechnology.

Improvement in Sensory Characteristics of Campbell Early Wine by adding Dual Starters of Saccharomyces cerevisiae and Oenococcus oeni

Ki-Seon Yoo 1, Ji Eun Kim 1, Eun-Young Seo 1, Yu Jin Kim 1, Hwa Young Choi 1, Hyang-Sik Yoon 2, Myoung-Dong Kim 3 and Nam Soo Han 1*

1Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University Cheongju 361-763, Republic of Korea, 2Chungcheongbuk-do Agricultural Research and Extension Services, Ochang 363-883, Republic of Korea, 3School of Bioscience and Biotechnology, Kangwon National University, Chuncheon 200-701, Republic of Korea

Received: March 23, 2010; Accepted: May 1, 2010

Abstract

This study was performed to investigate the effects of adding a dual starter on the chemical and sensory characteristics of red wine made of Campbell Early grape. The yeast starter, Saccharomyces cerevisiae, and lactic acid bacteria (LAB) starter, Oenococcus oeni, were used for inoculation in the winemaking process for alcoholic and malolactic fermentation (MLF), respectively. After 200 days incubation, the chemical compositions of yeast/LAB-added wine (YL-wine) were compared with those of no starter-added wine (control) and yeast-added wine (Y-wine). The results show that no significant differences were observed in pH, ºBrix, and alcohol content among wine samples, but the malic acid content in YL-wine was significantly reduced and various esters and higher alcohols were synthesized. The sensory test revealed that the addition of dual starters resulted in improved overall acceptability in wine. This study emphasizes the importance of O. oeni in addition to yeast in making Campbell Early wine.

Keywords: Saccharomyces cerevisiae, Oenococcus oeni, malolactic fermentation, Campbell Early grape, sensory test, red wine