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http://dx.doi.org/10.3746/jkfn.2013.42.4.621

Detecting Defects from the Alcoholic Fermentation of Apple Concentrates  

Sung, Na-Hye (Dept. of Food Science and Technology, Kyungpook National University)
Woo, Seung-Mi (Dept. of Food Science and Technology, Keimyung University)
Yeo, Soo-Hwan (Fermentation and Food Processing Division, Dept. of Agrofood Resources, NAAS, RDA)
Yea, Myeong-Jai (Lotte R&D Center)
Lee, Gyeong-Hweon (Lotte R&D Center)
Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.4, 2013 , pp. 621-626 More about this Journal
Abstract
This study compared and analyzed the quality characteristics of five different apple juice concentrates (A~E) after alcoholic fermentation to establish test indicators for their defects. From our results, the titratable acidity was nearly similar in all diluted solutions. However, A and D showed a high pH of above 4.0 while B, C and E exhibited a low pH of below 3.0. In terms of free sugar content, maltose was undetected in A and D. In contrast, about 698 mg% maltose was found in C and more than 1,000 mg% maltose were detected in B and E. Malic acid, one of the main organic acids in apple, was measured at a high value of about 600 mg% in A and D and about 50 mg% in B, C and E. Potassium, one of the main minerals, was about 180 mg% in A and D, whereas a small amount of potassium, ranging between 6~9 mg% were present in B, C and E. Preservative (by sorbic acid) was not detected at all in all apple juice concentrates (A~E). When the above diluted apple concentrates were fermented, the alcohol contents were 11.2% and 10.8% in DAFB and AAFB, respectively. Alcoholic fermentation almost did not take place in BAFB, CAFB and EAFB. The use of maltose as the yeast may have influenced the fermentation. However, B, C and E were thought to be either defective or contaminated apple concentrates based on the analysis results of free sugar and organic acid.
Keywords
apple juice; alcohol fermentation; free sugar; organic acid; sorbic acid;
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Times Cited By KSCI : 11  (Citation Analysis)
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