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Monitoring on Alcohol Fermentation Properties of Apple Juice for Apple Vinegar

사과식초 제조를 위한 사과주스의 알코올발효 특성 모니터링

  • Received : 2011.06.09
  • Accepted : 2011.12.16
  • Published : 2011.12.30

Abstract

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.

Keywords

response surface methodology;alcohol fermentation;apple;vinegar

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Cited by

  1. Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89 vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.917
  2. Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue vol.48, pp.5, 2016, https://doi.org/10.9721/KJFST.2016.48.5.430
  3. Detecting Defects from the Alcoholic Fermentation of Apple Concentrates vol.42, pp.4, 2013, https://doi.org/10.3746/jkfn.2013.42.4.621
  4. Functional properties of newly bred Green ball apple (Malus pumila Mill.) vol.25, pp.7, 2018, https://doi.org/10.11002/kjfp.2018.25.7.837

Acknowledgement

Supported by : 농림수산식품부