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http://dx.doi.org/10.5352/JLS.2022.32.11.847

Quality Properties Depending on Aging of Deabong Persimmon-fermented Liquor  

Kwang Keun, Cho (Devision of Animal Science, Gyeongsang National University)
Sang Won, Gal (Department of Pharmaceutical Engineering, Gyeongsang National University)
Sang-Won, Lee (Department of Pharmaceutical Engineering, Gyeongsang National University)
Publication Information
Journal of Life Science / v.32, no.11, 2022 , pp. 847-854 More about this Journal
Abstract
The purpose of this study was to prepare Daebong persimmon-fermented liquor supplemented with Prunus mume fruit to promote the consumption of Daebong persimmon and to develop local specialties. As fermentation progressed, the alcohol content rapidly increased, whereas the sugar content decreased. With the production of CO2 from the second day of fermentation, the epidermis and flesh solids of the Daebong persimmons began mixing together and rose to the surface of the fermentation container. This phenomenon continued until the fourth and fifth days of fermentation; on the fifth day, the ethanol and sugar contents were 11.4% and 9.8°Brix, respectively. A concentration of 6 to 9% (w/w) P. mume fruit was found to be the optimal amount during Daebong persimmon fermentation. When the fermented liquor was stored for 60 days at 5℃, the pH and ethanol content showed no significant change during the aging period. As aging progressed, the content of sugar slowly decreased in both the control sample and in the one to which P. mume was added, showing 9.8 and 10.4 mg/ml at the eighth week post-aging, respectively. The total acid content was 0.79~0.81% at the beginning of aging but slightly increased to 0.84~0.86% in the second week of aging. As a result of the sensory test, the sour taste, sweetness, and flavor were slightly stronger in the P. mume fruit group than in the control group.
Keywords
Aging period; alcohol fermentation; Daebong persimmon; P. mume fruit;
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