Effects of Supplementation with Needles of Pinus densiflora on the Fermentation Characteristics of Honey Wine

• Published in: 동아시아식생활학회지 Vol. 21; no. 3; pp. 353 - 359
• Main Authors: Je-Hyuk Lee1(이제혁), Woo-Cheul Han(한우철), In-Chul Kim(김인철), Chul Cheong(정철), Soon-Ah Kang(강순아), Ki-Hyo Jang(장기효)
• Format: Journal Article
• Language: English
• Published: 동아시아식생활학회 01.06.2011
• Subjects: 생활과학; mead; Fermentation; neddle of Pinus densiflora; honey; wine
• ISSN: 1225-6781; 2288-8802

The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at 20℃, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while °Bx decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in °Bx was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final °Bx, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were 13.7°Bx, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability. The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at 20℃, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while °Bx decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in °Bx was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final °Bx, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were 13.7°Bx, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability. KCI Citation Count: 0