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Characteristics of Alcohol Fermentation in Citrus Hydrolysate by Different Kinds of Sugar
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.773-778
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.773
 Title & Authors
Characteristics of Alcohol Fermentation in Citrus Hydrolysate by Different Kinds of Sugar
Park, Chan-Woo; Woo, Seung-Mi; Jang, Se-Young; Choi, In-Wook; Lee, Sang-Il; Jeong, Yong-Jin;
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 Abstract
This study investigated the alcohol fermentation characteristics of citrus hydrolysate by adding various sugars(sucrose, honey, fructose and fructooligosaccharide). As a result, the alcohol content was shown to be similar among all the sugars. Fructose, glucose, sucrose and maltose were detected as a major free sugar. In particular, the contents of fructose and glucose were shown to be higher in sucrose addition, lactic, citric and malic acids were detected as major organic acids of citrus wine. When the sensory characteristics of citrus wines were compared, flavor was shown to have a sensory score of 5.1 in sucrose addition, showing the most preference. However, no significant difference in preference was found among the sugars. Color, taste and overall acceptability were shown to have the most preference in sucrose addition, and then in honey, fructose, and fructooligosaccharide in order. Therefore, a further study on the improvement of quality and sensory preference using aging process and complex sugars is required.
 Keywords
citrus;hydrolysate;alcohol fermentation;wine;sugar;
 Language
Korean
 Cited by
1.
수확시기별 제주산 가공용 감귤의 이화학적 특성과 hesperidin함량,양지원;최일숙;이정희;조장원;김성수;

한국식품저장유통학회지, 2012. vol.19. 5, pp.652-658 crossref(new window)
1.
Effects of inlet air temperature and concentration of carrier agents on physicochemical properties, sensory evaluation of spray-dried mandarin (Citrus unshiu) beverage powder, Applied Biological Chemistry, 2017, 60, 1, 33  crossref(new windwow)
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