Improvement in sensory characteristics of Campbell Early wine by adding dual starters of Saccharomyces cerevisiae and Oenococcus oeni.
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.
Yoo
Ki-Seon
KS
Department of Food Science and Food Technology, Research Center for Bioresource and Health, Chungbuk National University, Cheongju, Republic of Korea.
Kim
Ji Eun
JE
Seo
Eun-Young
EY
Kim
Yu Jin
YJ
Choi
Hwa Young
HY
Yoon
Hyang-Sik
HS
Kim
Myoung-Dong
MD
Han
Nam Soo
NS
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
D002264:Carboxylic Acids