Preventive Nutrition and Food Science
- Volume 5 Issue 1
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- Pages.32-36
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- 2000
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Alcohol Fermentation of Opuntia ficus Fruit Juice
- Lee, Sam-Pin (Keimyung University) ;
- Lee, Suk-Kyung (Keimyung University) ;
- Ha, Young-Duck (Keimyung University)
- Published : 2000.03.01
Abstract
Prickly pear juice(PPJ) extracted from prickly pear fruit (Opuntia ficus-indica)was used as raw material for the production of alcoholic beverages. Prickly pear juice (PPJ) had 0.88 oBrix of soluble solid, pH 3.96 and 0.14% of total acidity. Alcohol fermentation of 25% PPJ including 22 oBrix of sugar and 1