Abstract
100 different yeast colonies were isolated from spontaneously fermented kiwis,
persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums,
and selected yeast strains were used to produce kiwi-persimmon mixed wine
(KPMW). Among the isolates, five representative strains exhibited tolerance to
sucrose, alcohol, pH, and potassium metabisulfite when compared with the control
yeast strain (Saccharomyces cerevisiae KCCM 12615). All five
yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA
sequence similarity to S. cerevisiae. The pH, acidity, Brix,
reducing sugar, alcohol, and organic acid contents were consistent in KPMW
prepared from the S. cerevisiae KCCM 12615 and Y28 strains.
KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free
sugars than those of the KPMW made from the other yeast strains. The level of
ethyl esters in KPMW prepared from the Y28 was higher than that in the other
KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and
ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total
phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities
of 57.06% and 55.62%, respectively, and a FRAP assay value of
0.72. Our results suggest that Y28 is a promising yeast strain for producing
high-quality wines.
Funder
National Research Foundation of Korea
Ministry of Education, Science and Technology
Publisher
The Korean Society of Food Preservation