Abstract
Brewing of plum wine with decreased malic acid content was attempted. Malic acid contained in plum (Prunum salicina Lindley) fruit juice in 1.2-1.4% concentration was effectively removed and its content was controlled by treating juice with immobilized cells of Schizosaccharomyces pombe P-1011. Malic acid content of the juice supplemented with 145 sucrose and 0.17 K2S2O5 (corresponding to 80 ppm SO2) was decreased to 0.45 (A), 0.40 (B) and 0.31%(C), respectively, by batchwise treatment at 20°C for 3, 4 and 5 days. The deacidified juices (A, B and C) were fermented with wine yeast KW-1 at 16°C for 13-16 days to produce plum wines. The quality of the plum wine containing 10% alcohol and 0.4% malic acid (titrable acidity 6.8 ml) made from juice A was the best in sensory evaluation with the comments: the taste was soft, smooth and sweet yet rich in plum-like flavor. Although the treatment with free yeast cells of Schiz. pombe caused off-flavor such as soily or aldehydic odor, the formation of off-flavor was prevented by the use of immobilized cells. Continuous decomposition of malic acid in plum juice was also performed by treating with a reactor packed with immobilized Schiz. pombe cells at 20°C and retention time 16hr, maintaining malic acid concentration of outlet juice 27-35mg% at least for 16 days.
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