Monitoring on Alcohol Fermentation Properties of Apple Juice for Apple Vinegar

사과식초 제조를 위한 사과주스의 알코올발효 특성 모니터링

  • Shin, Eun-Jeong (Department of Food & Biotechnology, Hoseo University) ;
  • Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University) ;
  • Lee, Sang-Han (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Hur, Sang-Sun (Department of Food Science & Biotechnology, Joongbu University) ;
  • Shin, Kee-Sun (Biological Resource Center, Korea Research Institute of Biosicence and Biotechnology) ;
  • Ki, Seong-Ho (Department of Food Science & Engineering, Daegu University) ;
  • Son, Seok-Min (Department of Food & Biotechnology, Hoseo University) ;
  • Lee, Jin-Man (Department of Food & Biotechnology, Hoseo University)
  • 신은정 (호서대학교 식품생물공학과) ;
  • 강복희 (호서대학교 식품기능안전연구센터) ;
  • 이상한 (경북대학교 식품공학과) ;
  • 이동선 (제주대학교 생명공학부) ;
  • 허상선 (중부대학교 식품생명과학과) ;
  • 신기선 (한국생명공학연구원 생물자원센터) ;
  • 김성호 (대구대학교 식품공학과) ;
  • 손석민 (호서대학교 식품생물공학과) ;
  • 이진만 (호서대학교 식품생물공학과)
  • Received : 2011.06.09
  • Accepted : 2011.12.16
  • Published : 2011.12.30


The alcohol fermentation of apple juice was optimized as a preliminary study for the production of natural apple cider vinegar. To gain an optimal fermentation yield, a central composite design was used to investigate the effects of the independent variables [initial Brix (12/14/16/18/20, $X_1$), fermentation time(48/54/60/66/72h, $X_2$), and fermentation temperature(24/26/28/30/$32^{\circ}C$, $X_3$)] on the dependent variables (alcohol content, reducing sugar, Brix, acidity). The alcohol content was 3.4-6.4%, the reducing sugar was 1.93-6.24%, and the Brix was $6.1-13.8^{\circ}$. The alcohol content was mainly affected by the fermentation temperature and increased along with the fermentation time and temperature. The amount of the reducing sugar was significantly affected by the initial Brix and fermentation temperature. The optimal conditions for the alcohol content were found to be 15.22 initial Brix, 64.97 h fermentation time, and $31.56^{\circ}C$ temperature.


Supported by : 농림수산식품부


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