Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Optimum Alcohol Fermenting Conditions for Kiwi (Actinidia chinensis) Wine

  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University) ;
  • Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University) ;
  • Kim, Ok-Mi (Faculty of Hotel Culinary Arts, Taekyeung College) ;
  • Choi, In-Wook (Korea Food Research Institute) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • Published : 2007.08.31
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Abstract

The objective of this study was to establish the optimum alcohol fermenting conditions for the processing of kiwi wine and vinegar products. Six yeast strains were examined for their alcohol production from kiwi at $30^{\circ}C$ for 72 hr with continuous shaking at 100 rpm. Under these conditions, Saccharomyces kluyveri DJ97 produced the highest alcohol content of 10.2%. As the fermentation time extended to 96 hr, the alcohol content reached a maximum of 12.75%. The optimum alcohol fermenting conditions for kiwi fruit were accomplished when kiwi was added to an equal amount of water, inoculated with S. kluyveri DJ97 and fermented at $30^{\circ}C$ for 96 hr with continuous shaking. The content of soluble solids decreased as the alcohol concentration increased, whereas little change was observed in the pH and titratable acidity during the low temperature aging process. Other alcoholic compounds, such as methanol, isopropanol, n-propanol, isobutanol, and isoamylalcohol, tended to increase as fermentation progressed.

Keywords

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