MEDIUM COMPOSITION FOR ENHANCING ALCOHOL FERMENTATION COMPRISING YAM AND YAM FERMENTED ALCOHOLIC BEVERAGE USING THE SAME

摘要

The present invention relates to a medium composition for promoting alcoholic fermentation comprising yam, and a method of promoting alcoholic fermentation which uses the medium composition in alcoholic fermentation; and a fermented yam wine produced by carrying out an alcoholic fermentation after inoculating the medium composition with yeast, and a method of producing the same. The yam of the present invention, which shows the effects of promoting the growth of yeast and promoting fermentation in an alcoholic fermentation of yeast, can be added in a fixed amount to a fermentation medium when performing fermentation to explosively increase a fermentation speed along with a final fermentation yield, and effectively ferment sugars in the fermentation liquid into alcohols. The yam-added fermentation method, due to an efficient fermentation of alcohols, increases cost-effectiveness while eliminating the environmental burden associated with treating fermentation waste liquids. Additionally, the method exhibits more potent growth and fermentation promoting effects compared to typically used yeast extracts, and yet is cheaper than the yeast extracts. Particularly, since barks of the underground parts of yam are being currently discarded entirely without having particular uses, the yam-added fermentation method of the present invention causes no additional burden to fermentation and production processes. Additionally, the fermented yam wine fermented with an addition of yam, is easy to swallow, has excellent sensory properties, and has enhanced palatability with a unique pungent flavor, and thus may be beneficially used in the fermentation industry.