AcetylCo A CO 2 TCA cycle ATP CO

효모의 당분 대사(호기적/ 혐기적) Acetyl-Co. A CO 2 당 포도당 TCA cycle (호기적 대사) ATP CO 2 H 2 O H 2 Pyruvate E 1 Acetaldehyde 2 CO 2 NADH 2 Ethanol NAD E 1: pyruvate decarboxylase E 2: Alcohol dehydrogenase <당의 대사산물인 pyruvate로부터 효모의 호기적 및 혐기적 대사>

1 포도당 Pyruvate Acetaldehyde E 1: pyruvate decarboxylase Ethanol E 2: alcohol dehydrogenase 당의 대사산물인 pyruvate로부터 효모의 혐기적 발효

포도주 발효미생물 • 효모: S cerevisiae var ellipsoideus종 (우량효모) Saccharomyces, Pichia, Torulopsis속 (야생효모) • 초산균: 호기성 균/SO 2에 의해 생육저해/알코올 산화 • 젖산균: Malo-lactic fermentation (2차 발효) Malic acid Lactic acid • 곰팡이: Botrytis cinerea (novel mold)- 당 /향미 강화

Malo-lactic Fermentation

Where does sulfur dioxide go? • Some is given off as a gas. • Some gets bounds to other chemicals in wine. • Some chemically reacts with oxygen and other oxidizing substances. • Some free SO 2 stays around to work. • Most of the bound sulfur dioxide (50 -90%) is not available to function as a preservative.

What does SO 2 do? • It inhibits some of the enzymes the cause browning (white wines). • To control wild yeast that are present on the grapes • To control the growth of bacteria (Malolactic bacteria are inhibited at moderate levels of free SO 2. )

Sulphur dioxide (SO 2) • Sodium metabisulphite (Na 2 S 2 O 5 ) • Na 2 S 2 O 5 (100 g) SO 2 (생성량 ? ) • Na 2 S 2 O 5 + H 2 O 2 Na. HSO 3 + H+ 2 SO 2 + 2 H 2 O + 2 Na+ (sulphur dioxide) 1 mole (190 g) Na 2 S 2 O 5 - 2 mol (128 g = 2 x 64) - 67. 4% (w/w) SO 2 생성

Yeast (동결건조) • Lalvin Wine Yeast <K 1 -V 1116 > • A vigorous and competitive fermenter is very well suited to fruit wines as well as wines to be made from grapes(15 -30° C)