Changes in the Components of Persimmon Vinegars by Two Stages Fermentation (I)

2단계 발효에 의한 감식초의 성분 변화 (I)

  • 정용진 (경북과학대학 전통발효식품과) ;
  • 서지형 (경북과학대학 전통발효식품과) ;
  • 박난영 (경북대학교 식품공학과) ;
  • 신승렬 (경산대학교 생명자원공학부) ;
  • 김광수 (영남대학교 식품영양학과)
  • Published : 1999.06.01

Abstract

Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.