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http://dx.doi.org/10.3746/jkfn.2002.31.4.578

Effects of Pectinase Treatment on Alcohol Fermentation of Persimmon  

Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University)
Kim, Hyuk-Il (Dept. of Food Science and Technology, Keimyung University)
Whang, Key (Dept. of Food Science and Technology, Keimyung University)
Lee, Oh-Seuk (Traditional Microorganism Resources Center, Keimyung University)
Park, Nan-Young (Dept. of Health Food Science, Daegu Health College)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.4, 2002 , pp. 578-582 More about this Journal
Abstract
This study was conducted to determine whether pectinase treatment would affect the process of alcohol fer-mentation with persimmon. The pectinase did not change pH and total acidity throughout the alcohol fermentation. However, the concentrations of reducing sugar were significantly lowered with the fermentation time, compared with controls. During the alcohol fermertation, the concentration of reducing sugar decreased rapidly up to 60 hours, unchanged from 60 to 72 hours, and then increased thereafter. The total alcohol concentrations of pectinase-treated groups were significantly higher than that of alcohol fermentation containing without pectinase. Among concentration 200 and 500 ppm had the most pronounced increase in the yield (%) of total alcohol (96%, respectively) and then, 300, 400 ppm and control in descending order. The contents of 5 major alcohols (acetaldehyde, methanol, n-propy alcohol, iso-butyl alcohol and iso-amyl alcohol) were measured. Among alcohol constituents, acetaldehyde and methanol were detected to be the lowest at control and methanol the highest at 200 ppm. These observations indicated that pectinase treatment would increase the yield of total alcohol, whereas it also raised methanol production during persimmon alcohol fermentation.
Keywords
persimmon; pectinase; alcohol fermentation; methanol;
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