Optimal Fermentation Condition for Development of High Quality Pear Wine and Characteristics of Pear Wines

摘要

Optimal Fermentation Condition for Development of High Quality Pear Wine and Characteristics of Pear Wines. Song, Jung-Hwa, Jong-Pil Chun(1), Kwang-Chul Na-2, Jae-Hak Moon(3), Wal-Soo KiM(4), and Jong-Soo Lee*. Department of Life Science and Genetic Engineering, Paichai University, Daejeon 302-735, Korea, (1)Department of Horticulture, Chungnam National University, Daejeon 305-764, Korea, 2 Department of Food Nutrient and Culinary, Chosun College University, Kwangju 501-744, Korea, 3 Department of Food Science and Technology, Chonnam National University Kwangju 500-757, Korea, 4 Department of Horticulture, Chonnam National University, Kwangju 500-757, Korea - The goal of this study was to develop new functional pear wine using six Asian pears (Pyrus pyrifolia, Nakai), namely Wonhwang, Niitaka, Whangkeumbae, Whasan, Gamcheonbae and Chuwhangbae. To select optimal yeast and pear, we investigated the physicochemical properties of the pear wines from fermentation of musts of six pear cultivars at 25 degrees C for 7 days by several yeasts. 11.2%similar to 12.4% of ethanol from musts of 'Wonhwang', 'Whangkeumbae' and 'Whasan' were produced by Saccharomyces cerevisiae K-7 and 12.8% of ethanol was also produced from 'Niitaka' by commercial Saccharomyces cerevisiae C-2. 9.9% and 11.4% of ethanol were produced from musts of 'Gamcheonbae' and 'Chuwhangbae' by Saccharomyces cerevisiae KCTC 7904, respectively. Among several pear wines, Niitaka pear wine showed the best acceptability in the sensory evaluation, and Niitaka pear wine and Whangkeumbae pear wine showed 31.1% and 27.8% of antihypertensive angiotensin I-converting enzyme(ACE) inhibitory activity, respectively. However, the other functionalities were not detected or very low. Furthermore, Niitakastrawberry mixed fermentation wine was showed the excellent acceptability and high antihypertensive ACE inhibitory activity of 64.9%.