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Quality Chatacteristics of Vinegar using Wasabi japonica Matsum Leaves  

Shin, Eon Hwan (Dept. of Hotel Service & Culinary Arts, Ulsan College)
Publication Information
Culinary science and hospitality research / v.21, no.6, 2015 , pp. 255-263 More about this Journal
Abstract
This study was conducted to test the fermenting of high quality vinegar using Wasabi japonica Matsum leaves. Alcohol fermentation with Wasabi japonica Matsum leaves resulted in the reduction of sugar and sugar alcohol content during fermentation, which decreased sharply over 3 days. The alcohol content was maximized (15.4%) after 8-days of alcohol fermentation at $27^{\circ}C$ by adjusting the initial sugar concentration to $27^{\circ}Brix$, and vinegar with an acidity of 5.1% was obtained after 21-days of acetic acid fermentation at $30^{\circ}C$. The pH was shown to be 3.5 after 21-days of acetic acid fermentation at $30^{\circ}C$. Regarding the color of Wasabi japonica Matsum leaves vinegar, the L and b values increased according to fermentation time, whereas a color values decreased. In conclusion, based on the above results, it is determined that the use of Wasabi japonica Matsum leaves allows for the production of high-quality vinegar.
Keywords
Wasabi japonica Matsum leaves; vinegar; alcohol fermentation; pH; reducing sugar; total acidity;
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