Monitoring on Alcohol Fermentation Characteristics of Strawberry

딸기의 알콜 발효 특성 모니터링

  • Lee, Jin-Man (Dept. of Herbs & Food Science, Kyongbuk College of Science) ;
  • Kim, Suk-Kyung (Traditional Food Institute, Kyuongbuk College of Science) ;
  • Lee, Gee-Dong (Dept. of Fermented Food, Kyongbuk College of Science)
  • 이진만 (경북과학대학 약용식품과) ;
  • 김숙경 (경북과학대학 전통식품연구소) ;
  • 이기동 (경북과학대학 첨단발효식품과)
  • Published : 2003.07.01


Strawberries were fermented for their effective value added product. In alcohol fermentation of strawberries, alcohol content was maximum value (9.22% ) under the condition of 16.32$^{\circ}$Brix of initial sugar concentration, 53.03 hr of fermentation time and 28.8$^{\circ}C$ of fermentation temperature. Acetic acid content revealed minimum value (0.49%) under the condition of 13.18$^{\circ}$Brix of initial sugar concentration, 50.99 hr of fermentation time and 24.96$^{\circ}C$ of fermentation temperature. Residual sugar content revealed minimum value (3.97$^{\circ}$Brix) under the condition of 15.00$^{\circ}$Brix, 52.00 hr and 26.0$0^{\circ}C$. The optimum conditions for each alcohol fermentation were 14$^{\circ}$Brix, 50 hr and 28$^{\circ}C$.


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