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• 영문명: Fermentation Characteristics of Wine Prepared with Green Tea
• 발행기관: 한국차학회
• 저자명: 조정용(Jeong-Yong Cho) 김남수(Nam-Su Kim) 김선재(Seon-Jae Kim) 마승진(Seung-Jin Ma) 문제학(Jae-Hak Moon) 박근형(Keun-Hyung Park)
• 간행물 정보: 『한국차학회지』제17권 제4호, 66~74쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.12.31

영문 초록

The aim of this study is to investigate fermentation characteristic of wine prepared with green tea (GTW). Crude catechin extracts obtained from green tea did not inhibited growth of 10 strains including nine Saccharomyces stains and one Schizosaccharomyces stain from grape and wine. Wine was prepared by addition of different green tea concentration after fermentation of high fructose corn syrup solution for 2 day. GTW showed high alcohol content and pH and low total acidity by the increment of green tea amount. Hunter L and a values decreased but b value increased during fermentation. Of 10 strains, four Saccharomyces strains (GW02, GW03, GW06, and GW10) showed higher alcohol production ability than other strains. Therefore, these results indicate that green tea treatment does not affect wine fermentation and five Saccharomyces strains in GTW manufacturing displayed an excellent alcohol production ability.

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wine prepared with green tea wine green tea Saccharomyces species fermentation characteristics