{"title":"Kiwi-persimmon wine produced using wild Saccharomyces\n cerevisiae strains with sugar, acid, and alcohol\n tolerance","authors":"H. Lee, K. Cho, O. Joo","doi":"10.11002/kjfp.2023.30.1.52","DOIUrl":null,"url":null,"abstract":"\n \n 100 different yeast colonies were isolated from spontaneously fermented kiwis,\n persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums,\n and selected yeast strains were used to produce kiwi-persimmon mixed wine\n (KPMW). Among the isolates, five representative strains exhibited tolerance to\n sucrose, alcohol, pH, and potassium metabisulfite when compared with the control\n yeast strain (Saccharomyces cerevisiae KCCM 12615). All five\n yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA\n sequence similarity to S. cerevisiae. The pH, acidity, Brix,\n reducing sugar, alcohol, and organic acid contents were consistent in KPMW\n prepared from the S. cerevisiae KCCM 12615 and Y28 strains.\n KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free\n sugars than those of the KPMW made from the other yeast strains. The level of\n ethyl esters in KPMW prepared from the Y28 was higher than that in the other\n KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and\n ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total\n phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities\n of 57.06% and 55.62%, respectively, and a FRAP assay value of\n 0.72. Our results suggest that Y28 is a promising yeast strain for producing\n high-quality wines.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.1.52","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 1
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.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.