title: Improvement in sensory characteristics of Campbell Early wine by adding dual starters of Saccharomyces cerevisiae and Oenococcus oeni.
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, total sugar, 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.
authors.affiliation: Department of Food Science and Food Technology, Research Center for Bioresource and Health, Chungbuk National University, Cheongju, Republic of Korea.
authors.forename: Ki-Seon
authors.initials: KS
authors.lastname: Yoo
authors.forename: Ji Eun
authors.initials: JE
authors.lastname: Kim
authors.forename: Eun-Young
authors.initials: EY
authors.lastname: Seo
authors.forename: Yu Jin
authors.initials: YJ
authors.lastname: Kim
authors.forename: Hwa Young
authors.initials: HY
authors.lastname: Choi
authors.forename: Hyang-Sik
authors.initials: HS
authors.lastname: Yoon
authors.forename: Myoung-Dong
authors.initials: MD
authors.lastname: Kim
authors.forename: Nam Soo
authors.initials: NS
authors.lastname: Han
mesh_terms: D000328:Adult; D002264:Carboxylic Acids / Q000032:analysis; D005285:Fermentation; D006801:Humans; D007218:Industrial Microbiology; D007777:Lactobacillaceae / Q000378:metabolism*; D008297:Male; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013649:Taste; D027843:Vitis / Q000378:metabolism*; D014920:Wine / Q000382:microbiology* / Q000592:standards*; D055815:Young Adult
chemical_list: D002264:Carboxylic Acids