Seibel 포도즙 알코올 발효 및 저장 중 휘발성 향기성분의 변화 = Changes of Volatile Flavor Compounds of Seibel Grape Must during Alcohol Fermentation and Aging

국문 초록 (Abstract)

본 연구는 국내에서 수확한 양조용 백포도(seibel 품종)을 이용하여 S. cerevisiae, Sch. pombe를 seibel 포도즙에 접종하여 12℃에서 발효시켰을 때 발효과정과 숙성 중에 생성되는 휘발성 향기성분의 종류와 에스터의 양을 GC와 GC/MS를 이용하여 동정하였다. S. cerevisiae, Sch. pombe에 의해 발효된 seibel 포도즙을 대수기, 정상기, 사멸기로 나누어 향기성분을 ether-hexane 으로 추출하여 GC로 분석한 결과 약 50여종의 향기성분이 분리되었고, GC/MS를 이용하여 mass spectrum을 얻어 Wileynbs library에 의해 확인된 주요 20종의 향기성분으로, alcohol류 4종, ketone류와 acid류 5종, ester류 9종, furan 및 phenol류 2종의 향기성분의 변화를 관찰하였다. S. cerevisiae는 Sch. pombe보다 알코올 발효 중 에스테르의 향기성분 함량이 높았으며, 정상기에서 isoamyl alcohol, ethylcaproate. n-hexyl acetate, ethylcaprylate와 2-phenylacetate는 최대의 함량을 나타내었다. 저장 중에는 효모와 분리시키지 않고 2주간 12℃에서 저장한 것과 효모를 분리 후 저장시킨 것의 에스테르 향기성분을 비교한 결과 큰 변화는 없었으며 관능검사 결과에서도 효모분리 유무에 따른 저장 중 맛, 향기, 종합적인 평가에서 유의한 차이는 나타나지 않았다(p<0.05).

다국어 초록 (Multilingual Abstract)

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12℃. Saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatograph/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 Ⅱ Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m×0.32㎜×0.25 ㎛ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate. n-hexyl acetate, ethyl caprylate, ethyl caprate, diethyl succinate, ethyl hexadecanoate, 2-phenethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different (p<0.05).