Characteristics of Alcohol Fermentation in Citrus Hydrolysates through Narirutin Addition

Narirutin첨가에 따른 감귤가수분해물의 알코올 발효 특성

  • Sung, Na-Hye (Department of Food Science and Technology, Keimyung University) ;
  • Jo, Yong-Jun (Department of Food Science and Technology, Keimyung University) ;
  • Park, Chan-Woo (Department of Food Science and Technology, Keimyung University) ;
  • Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University and KMF Co, Ltd.) ;
  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University and KMF Co, Ltd.) ;
  • Choi, In-Wook (Korea Food Research Institute) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and KMF Co, Ltd.)
  • 성나혜 (계명대학교 식품가공학과) ;
  • 조용준 (계명대학교 식품가공학과) ;
  • 박찬우 (계명대학교 식품가공학과) ;
  • 우승미 (계명대학교 식품가공학과 및 (주)케이엠에프) ;
  • 장세영 (계명대학교 식품가공학과 및 (주)케이엠에프) ;
  • 최인욱 (한국식품연구원) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)케이엠에프)
  • Received : 2011.08.24
  • Accepted : 2011.12.30
  • Published : 2012.02.28


The characteristics of the narirutin-added alcohol fermentation of citrus hydrolysates were investigated to produce functionally improved citrus wine. The pH of narirutin-added citrus wine ranged from 3.38 to 3.51, and the titratable acidity was about 0.55% which show no significant differences attributable to the narirutin quantity. With regard to the color and brown color, with the addition of more narirutin, the a value was decreased while the b value and brown color increased. The sugar content decreased from 24 to 8.0-8.5 $^{\circ}Brix$ after alcohol fermentation, and the alcohol content appeared to be between 14.5 and 14.6% in all the sections. For the free sugar contents, the glucose and fructose contents were relatively high in every section. For the total polyphenol content, it was shown to increase when more narirutin was added. and the 2%-narirutin-added section showed the highest polyphenol content(46.44 mg%). The results of sensory evaluation were that the color, flavor and bitterness increased while the sweetness and overall acceptability were reduced by the additional narirutin. Functionally improved citrus wine can be produced by using narirutin, but more researches regarding quality improvement should be carried out to overcome the bitterness.


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