Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8

摘要: 경북대학교 발효생물공학연구소Muscat Bailey A (MBA) wine was fermented using the indigenous Korean Saccahromyces cerevisiae strains S13 and D8, fermentation characteristics were compared with those of S. W-3, an industrial yeast. The D8 showed delayed alcohol W-3 strain, but final contents wines after similar to wine. significantly lower malic-acid content than wine, a level. Both acetaldehyde, methanol, fusel oil contents, including n-propanol, iso-butyl alcohol, iso-amyl Especially, methanol 98.6 mg/L in 112.0 which much 192.8 obtained highest score terms color among three sensory evaluation, Hunter’s L, a, b values wine.Key wordsindigenous yeast, cerevisiae, Muscat (MBA), grape