PT  - JOURNAL ARTICLE
AU  - Koki Yokotsuka
AU  - Tsutomu Takayanagi
AU  - Tohru Okuda
AU  - Mizuo Yajima
TI  - Production of Sweet Table Wine by Termination of Alcohol Fermentation Using an Antimicrobial Substance from Paprika Seed
AID  - 10.5344/ajev.2003.54.2.112
DP  - 2003 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 112--118
VI  - 54
IP  - 2
4099  - http://www.ajevonline.org/content/54/2/112.short
4100  - http://www.ajevonline.org/content/54/2/112.full
SO  - Am J Enol Vitic.2003 Jan 01; 54
AB  - Sweet table wine was produced by a combination of fermentation using free or immobilized yeast cells and termination of the fermentation using an antimicrobial substance that was extracted with 50% aqueous ethanol solution from paprika seeds, followed by fractionation with octadecylsilyl gel. The paprika seed antimicrobial substance (PSAS) obtained exhibited strong antimicrobial activity against wine yeast, Saccharomyces cerevisiae W-3 (minimum inhibitory concentration = approximately 16 mg/L). Alcohol fermentation could be terminated immediately after the addition of PSAS to give a concentration of 100 mg/ L to the fermenting must whenever desired (at any ethanol concentration of fermenting must). The number of free viable yeast cells in the must gradually decreased during storage after the addition of PSAS. Regardless of whether free or immobilized yeast cells were used as biocatalyst, free viable yeast cells of approximately 10 cfu/mL were counted on day 4 after the addition of PSAS, and no viable cells were detected on day 7.