Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Low Intensity Pulsed Electric Field on Ethanol Fermentation and Chemical Component Variation in a Winemaking Culture

  • Min, He-Ryeon (Department of Biological Engineering, Seokyeong University) ;
  • Jeon, Bo-Young (Department of Biological Engineering, Seokyeong University) ;
  • Seo, Ha-Na (Department of Biological Engineering, Seokyeong University) ;
  • Kim, Min-Ju (Department of Biological Engineering, Seokyeong University) ;
  • Kim, Jun-Cheol (Korea Wine Academy) ;
  • Kim, Joon-Kuk (Department of Biological Engineering, Seokyeong University) ;
  • Park, Doo-Hyun (Department of Biological Engineering, Seokyeong University)
  • Published : 2009.12.31
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Abstract

Electric polarity of working electrode and counter electrode was periodically switched at the intervals of 30 sec. Electric current generated by anodic and cathodic reaction of working electrode was reached to +30 and -12 mA in low intensity pulsed electric field (LIPEF). The yeast growth, ethanol production, and malate consumption in the initial cultivation time were more activated in the LIPEF than the conventional condition (CC). Polyphenol, total phenolic contents (TPC), and total flavonols (TF) were gradually decreased in all cultivation conditions during incubation for 2 weeks but antioxidation activity was not. TF was significantly lower in 3 and 4 V of LIPEF than CC and 2 V of LIPEF; however, the polyphenol, TPC, and antioxidation activity were a little influenced by the LIPEF. After ripening of the winemaking culture for 15 days, polyphenol, TPC, and TF were a little increased but the antioxidation activity was not.

Keywords

References

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