Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 4
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- Pages.413-417
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- 1984
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- 0367-6293(pISSN)
Changes of Polyphenols and Polyphenol Oxidase Active Bands during Apple Wine Fermentation
사과주(酒) 발효과정중(醱酵過程中) Polyphenol성(性) 물질(物質) 및 Polyphenol Oxidase 활성(活性) Band의 변화(變化)
- Chung, Ki-Taek (Department of Food Science and Technology, Kyungpook National University) ;
- Seo, Seung-Kyo (Department of Food Science and Technology, Kyungpook National University) ;
- Song, Hyung-Ik (Department of Food Science and Technology, Kyungpook National University)
- Published : 1984.12.30
Abstract
To examine enzymatic browning of apple wine, changes of active bands of polyphenol oxidase (EC 1.10.3.1) as well as polyphenol substances related to browning of apple wine were investigated during wine brewing. The decrease of total phenol was remarkably inhibited by the addition of sodium metabisulfite. In the meantime, auto-oxidation of catechol in a model system increased proportionally as the reaction pH and temperature increased. Catechol oxidation, however, was not detected at
사과주(酒)의 효소(酵素)에 의(依)한 갈변(褐變)을 조사하기 위하여 갈변(褐變)과 관련된 polyphenol성(性) 물질 및 polyphenol oxidase 활성 band의 변화를 사과주(酒) 제조기간동안 조사한 결과는 다음과 같다. Total phenol 의 감소율은
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