Abstract
The authors expected that the raisin-origin Iizuka yeast would have potential faculties for wine makings, and performed the new wine making by this yeast. The Iizuka yeast revealed the enough sulfite tolerance for the wine makings and the suitable concentration of sulfite to add was up to 100 ppm. The wine made from whole normal grapes by the yeast showed the certain tendency to higher non-volatile compounds and lower total acidity than commercial control wine. Especially, the red wine produced using Muscat berry A contained the higher levels of alcohol, non-volatile compounds, and reducing sugar. The analysis of aromas of the wines by the application of an aroma extract dilution analysis (AEDA) showed high flavor dilution (FD) factor ranges of certain compounds which can be supposed as 3-methylbutanol and β-damascenone. These results indicated that the Iizuka yeast has the potentially enough faculties for the wine making. Careful and appropriate improvements shall be necessary to make more marvelous wine that is featuring the faculties of the Iizuka yeast.
