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

2단계 발효에 의한 감식초의 성분 변화 (II)

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


This study was determined changes of components of sweet and astringent persimmon vinegars by two stages fermentation. Free sugars of persimmon juices before alcohol fermentation were mainly composed of glucose, fructose and sucrose. The content of glucose, fructose and sucrose of sweet persimmon juice was 6.60, 6.12 and 1.74%, respectively, and those of astringent persimmon was 5.63, 5.21, 0.62%, respectively. The contents of free sugar decreased continuously during fermentation. Major organic acids of persimmon juices were acetic, galacturonic, malic, citric and ascorbic acid. Alcohols of persimmon juices was detected methanol, ethanol, iso-propylalcohol, n-propylalcohol and iso-butylalcohol at the initial fermentation. The contents of alcohols increased continuously up to 4days of fermentation but their contents except ethanol decreased slightly at 5th day of fermentation. Contents of free amino acid were higher in sweet persimmon than those in astringent persimmon. Volatile components increased during acetic acid fermentation.