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• W2023136385 abstract "본 연구는 용수의 첨가량을 달리한 블루베리 와인을 제조하여 발효 장애의 현상을 파악하고, 효모 영양물질의 첨가를 통해 발효 장애를 해결하고자 하였다. 블루베리 제조 시 가수량이 증가할수록 발효속도가 감소하고 잔당이 남는 발효 장애가 관찰되었다. 효모 영양물질의 종류에 따른 발효 장애 해결 효과를 알아보기 위해, 담금 후 3주째 당도를 측정하였을 때, 대조구가 <TEX>$11.7^{circ}Bx$</TEX>로 잔당의 함량이 가장 높았고, yeast extract를 첨가한 실험구는 <TEX>$9.2^{circ}Bx$</TEX>, DAP를 첨가한 실험구는 <TEX>$10.0^{circ}Bx$</TEX>, yeast energizer를 첨가한 실험구는 <TEX>$9.5^{circ}Bx$</TEX>, 건포도를 첨가한 실험구는 <TEX>$12.0^{circ}Bx$</TEX>의 값을 보인 반면, 바나나를 첨가한 실험구는 <TEX>$8.3^{circ}Bx$</TEX>로 가장 효과적으로 발효속도를 증진시켰다. 또한 바나나를 2.5% 첨가한 블루베리 와인보다 5% 첨가한 블루베리 와인에서 보다 빠른 발효속도와 낮은 잔당의 함량을 보였으며, 이는 블루베리 와인의 발효 장애 해결이 바나나 첨가량에 따라 달라짐을 의미한다. 블루베리 와인제조 시 발생하는 발효 장애의 원인은 효모가 필요로 하는 영양분의 부족 때문인 것으로 추정되며, 블루베리 와인의 발효 장애를 해결하기 위한 효모 영양물질로 바나나의 첨가가 가장 효과적인 것으로 확인되었다. In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation of blueberry wine. Sugar consumption rates during fermentation were observed after the addition of yeast extract, diammonium phosphate, yeast energizer, raisin, or banana to fermenting blueberry wine. After fermentation, the alcohol concentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containing diammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solids were lower in wines to which yeast extract (<TEX>$3.9^{circ}Bx$</TEX>) and banana (<TEX>$2.5^{circ}Bx$</TEX>) were added than in wines to which diammonium phosphate (<TEX>$4.6^{circ}Bx$</TEX>), yeast energizer (<TEX>$4.6^{circ}Bx$</TEX>), and raisin (<TEX>$6.3^{circ}Bx$</TEX>) were added. Thus, we concluded that banana could be used as a nutritional supplement for yeast to solve stuck and sluggish blueberry wine fermentation." @default.
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• W2023136385 date "2014-04-30" @default.
• W2023136385 modified "2023-10-18" @default.
• W2023136385 title "Effectiveness of Yeast Nutrients on Stuck Fermentation of Blueberry Wine" @default.
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