Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Monitoring on Alcohol Fermentation Properties of Apple Juice for Apple Vinegar

사과식초 제조를 위한 사과주스의 알코올발효 특성 모니터링

  • Shin, Eun-Jeong (Department of Food & Biotechnology, Hoseo University) ;
  • Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University) ;
  • Lee, Sang-Han (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Hur, Sang-Sun (Department of Food Science & Biotechnology, Joongbu University) ;
  • Shin, Kee-Sun (Biological Resource Center, Korea Research Institute of Biosicence and Biotechnology) ;
  • Ki, Seong-Ho (Department of Food Science & Engineering, Daegu University) ;
  • Son, Seok-Min (Department of Food & Biotechnology, Hoseo University) ;
  • Lee, Jin-Man (Department of Food & Biotechnology, Hoseo University)
  • 신은정 (호서대학교 식품생물공학과) ;
  • 강복희 (호서대학교 식품기능안전연구센터) ;
  • 이상한 (경북대학교 식품공학과) ;
  • 이동선 (제주대학교 생명공학부) ;
  • 허상선 (중부대학교 식품생명과학과) ;
  • 신기선 (한국생명공학연구원 생물자원센터) ;
  • 김성호 (대구대학교 식품공학과) ;
  • 손석민 (호서대학교 식품생물공학과) ;
  • 이진만 (호서대학교 식품생물공학과)
  • Received : 2011.06.09
  • Accepted : 2011.12.16
  • Published : 2011.12.30
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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.

사과식초 제조를 위한 전단계로서 사과주스의 알코올발효 최적화를 실시하였다. 알코올발효 최적화를 위해 중심 합성계획이 사용되었으며, 이 때 독립변수로는 초기 당도(12, 14, 16, 18, 20 $^{\circ}Brix$, $X_1$), 발효시간(48, 54, 60, 66, 72 hr, $X_2$), 발효온도(24, 26, 28, 30, $32^{\circ}C$, $X_3$)로 설정하였으며, 종속변수로는 알코올함량, 환원당 함량, 당도, 산도를 살펴보았다. 발효조건에 따른 사과주스 알코올발효액의 알코올 함량은 3.4~6.4%, 환원당 함량은 1.93~6.24%, 당도는 6.1~13.8 brix로 나타났다. 알코올 함량은 주로 발효온도에 영향을 많이 받았으며, 발효시간이 길고 온도가 증가할수록 증가하는 경향을 나타내었다. 환원당 함량은 주로 초기 당도와 발효온도에 영향을 받는 것으로 나타났다. 초기 당도 15.22 $^{\circ}Brix$, 발효시간 64.97 hr, 발효온도 $31.56^{\circ}C$일 때 알코올 함량의 최대값이 6.4%로 예측되었다.

Keywords

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