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http://dx.doi.org/10.3746/jkfn.2010.39.9.1359

Effects of Sugars Addition in Alcohol Fermentation of Oriental Melon  

Jo, Yong-Jun (Dept. of Food Science and Technology, Keimyung University)
Jang, Se-Young (Dept. of Food Science and Technology, Keimyung University)
Kim, Ok-Mi (Korea International Wine Institute Co., Ltd.)
Park, Chan-Woo (Dept. of Food Science and Technology, Keimyung University)
Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.9, 2010 , pp. 1359-1365 More about this Journal
Abstract
This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was $22^{\circ}Brix$, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or $6.6{\sim}6.8^{\circ}Brix$ while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or $8.1^{\circ}Brix$ at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm.
Keywords
oriental melon; wine; alcohol; fermentation; sugar addition;
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