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Monitoring on Fermentation of Persimmon Vinegar from Persimmon Peel  

Kim, Suk-Kyung (Department of Food Science and Technology, Kyungpook National University)
Lee, Gee-Dong (Department of Fermented Food, Kyongbuk College of Science)
Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.4, 2003 , pp. 642-647 More about this Journal
Abstract
In order to investigate utilization possibility of persimmon peel as a source of vinegar, we had been examined the alcohol and acetic acid fermentations of persimmon peel. In the first stage, alcohol fermentation, alcohol content was maximum value (8.22%) in 12.43 mL/g of added water, $12.41^{\circ}Brix$ of initial sugar content and 48.05 hr of fermentation time. Acidity was minimum value (0.30%) in 12.18 mL/g of added water, $13.72^{\circ}Brix$ of initial sugar content and 46.22 hr of fermentation time. In the second stage, acetic acid fermentation, acidity was maximum value (6.40%) in 2.02% of initial acidity, 67.98 rpm of agitation rate and 6.94 day of fermentation time. Browning color was minimum value in 1.50% of initial acidity, 150.0 rpm of agitation rate and 6.0 day of fermentation time. To manufacture persimmon vinegar using persimmon peel, in the first stage, optimal alcohol fermentation conditions was 12mL/g in added water, $12^{\circ}Brix$ in initial sugar concentration and 48 hr in fermentation time. In the second stage, optimal acetic acid fermentation conditions was 1.8% in initial acidity, 70 rpm in agitation rate and 6 day in fermentation time using Acetobacter sp. PA97.
Keywords
persimmon peel; persimmon vinegar; alcohol fermentation; acetic acid fermentation; monitoring;
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