Non-Saccharomyces와 Saccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성

Abstract

The aim of this study was to develop high quality no-sugar-added apple cider. Physicochemical characteristics of the apple cider fermented using a co-culture of Saccharomyces cerevisiae Fermivin and non-Saccharomyces yeasts (Pichia anomala JK04 and Issatchenkia orientalis KMBL5774) were investigated after freeze concentration (FC) until alcohol content reached 12% (v/v). Compared with others, JK04 cider showed delayed alcohol fermentation. Soluble solid, reducing sugar, total acidity, and total phenolic compounds including free-sugar content of JK04 cider were considerably increased after FC compared to those of other ciders. Malic acid content was the highest among organic acids in all ciders after FC, while lactic acid content remained unchanged. Methanol, acetaldehyde, and fusel oil content of all ciders increased after FC; but it was lower than the standard of Korean Food Standards Codex. Hue value decreased in Fermivin and JK04 ciders but increased in 5774 cider. Intensity values of all ciders increased. L and a values in all ciders decreased, whereas b value increased remarkably. In total, 20 types of volatile aromatic compounds were detected. High molecular weight compounds increased while low molecular weight compounds decreased after FC. JK04 cider got the highest color and flavor scores, while 5774 cider got the highest taste and overall preferences scores. Therefore, these data show that non-Saccharomyces yeasts and freeze concentration can be used to improve the overall quality of apple cider.