활성 건조 효모를 이용한 복분자주의 아미노산 함량 = Contents of Amino Acids in Raspberry Wine Using Active Dry Yeast Strains

다국어 초록 (Multilingual Abstract)

To compare the contents of amino acids in raspberry wine, 5 types of active dry yeast strains (Saccharomyces cerevisiae Montrachet (UCD #522), Saccharomyces bayanus Pasteur Champagne (UCD #595), Saccharomyces cerevisiae EpernayⅡ (CEG), Saccharomyces bayanus Prise de Mousse (PM), Saccharomyces uvarum Lalvin W15) were used. In the fermentation experiment two kinds of raspberry wine were used; Rubus coreanus Miquel(RCM), harvested in Gochang, and Rubus crataegifolius Bunge(RCB), harvested in Okcheon. In 5 kinds of RCM raspberry wines, total contents of 17 amino acids were found from 16.77 ㎎/ℓ in the fermented Prise de Mousse, the most amount, to 12.29 ㎎/ℓ in Lalvin W15, the lowest. The content of amino acid in the RCB raspberry wine fermented by Montrachet was approximately 5.5 times higher than that of the RCM raspberry wine; 90.55 ㎎/ℓ to 16.54 ㎎/ℓ. Cystine and isoleucine were detected 2.97 ㎎/ℓ, 0.34 ㎎/ℓ, respectively, in the RCB raspberry wine but not detected in the RCM raspberry wine. The amount of alanine, aspartic acid, and serine in RCB raspberry wine were found approximately 14 to 20 times larger than that of RCM raspberry wine.

국문 초록 (Abstract)

복분자주의 양조에 있어서 대표적인 활성 건조 효모 5종을 선정하여 실시한 복분자주의 아미노산 함량을 조사한 결과는 다음과 같다.RCM 발효주의 17가지 아미노산 총량은 Prise de Mousse 균주로 발효된 복분자주가 16.77 ㎎/ℓ로 제일 많았으며, Lalvin W15 균주로 발효된 복분자주가 12.29 ㎎/ℓ로 제일 적었다. Montrachet 균주로 발효된 RCB 발효주의 아미노산 총량은 90.55 ㎎/ℓ로 RCM 발효주의 16.54 ㎎/ℓ보다 약 5.5배 많았다. 시스틴과 이소루신은 RCM 발효주 중에서는 검출되지 않았고, RCB 발효주에서의 함량은 2.97 ㎎/ℓ와 0.34 ㎎/ℓ이었다. 알라닌, 아스파르트산, 세린의 함량은 RCM 발효주에서보다 RCB 발효주에서 약 14～20배 정도 많았으나, 프롤린 함량은 RCB 발효주가 RCM 발효주보다 비교적 적거나 조금 많았지만 그다지 차이가 크지 않았다.

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