대봉감의 이용성 증대를 위히여 경남 하동군 악양면에서 생산된 대봉감으로 새로운 기능성 대봉감 연시 와인을 제조하고, 그 특성을 조사하였다. 대봉감 연시 와인의 최적 발효 조건을 위하여 효모 균주는 알코올 생성력과 방향이 가장 우수한 Saccharomyces cerevisiae CS02을 선정였다. 초기 효모 접종량 5%, $(NH_4)_2HPO_4$ 농도 0.5%와 $24^{circ}brix$로 보당 하고 발효온도 $25^{circ}C$에서 알코올 생성력이 가장 우수하였다. 최적의 발효 조건으로 대봉감 연시 과즙을 발효하였을 때 9일 경과 시 알코올 함량은 $12.2{pm}0.02%$과 생성되었으며, pH $3.97{pm}0.02$로 급격히 감소하였다. 대봉감 연시 와인의 유리당은 fructose ($0.12{pm}0.02$ g/L)가 소량 검출되었으며, 주요 유기산은 malic acid ($35.92{pm}0.24$ g/L), succinic acid ($8.12{pm}0.03$ g/L), oxalic acid ($22.14{pm}0.11$ g/L) 및 citric acid ($13.63{pm}0.08$ g/L) 있었고 flavonoids와 phenolicacids는 catechin gallate ($38.99{pm}0.32$ mg/L), epicatechin gallate ($110.21{pm}0.16$ mg/L), epigallocatechin ($15.97{pm}0.18$ mg/L), gallic acid ($43.88{pm}1.11$ mg/L) 및 tannic acid ($3.36{pm}0.02$ mg/L)가 검출되었다. 한편 유기산과 phenolic acids 함량이 증가함으로서 이에 상응하여 DPPH 라디칼(84.25%)과 $ABTS^{cdot+}$ 라디칼 소거활성(99.65%) 역시 증가하였다.
In this study, the characteristics of alcohol fermentation using ripe Daebong persimmon juice were studied in static fermentation condition by Saccharomycess cerevisiae CS02 in an effort to develop new types of functional wine. Attempts were made to modify the ripe Daebong persimmon juice in order to find suitable conditions for alcohol fermentation. The modified ripe Daebong persimmon juice that was most suitable for alcohol fermentation contained $24^{circ}brix$ of sugar supplemented with sucrose as a carbon source and 0.5 g/L of $(NH_4)_2HPO_4$ as a nitrogen source. After 9 days of fermentation at $25^{circ}C$, $12.2{pm}0.02%$ of alcohol was produced from the modified juice and its pH markedly decreased to $3.97{pm}0.02$. The wine contained free sugar such as fructose ($0.12{pm}0.02$ g/L), some organic acids such as malic acid ($35.92{pm}0.24$ g/L), succinic acid ($8.12{pm}0.03$ g/L), oxalic acid ($22.14{pm}0.11$ g/L), and citric acid ($13.63{pm}0.08$ g/L), as well as some flavanols and phenolic acids such as catechin gallate ($38.99{pm}0.32$ mg/L), epicatechin gallate ($110.21{pm}0.16$ mg/L), gallic acid ($163.88{pm}1.11$ mg/L), epigallocatechin ($15.97{pm}0.18$ mg/L), and tannic acid ($13.36{pm}0.02$ mg/L). In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (84.25%) and $ABTS^{cdot+}$ radical (99.65%) scavenging activities were increased significantly with a corresponding increased in the organic acid and phenolic acid contents, but decreased in the flavonoids.
