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Monitoring of Alcohol Fermentation Condition for 'Cheongdobansi' Astringent Persimmon (Diospyros kaki T.)  

Lee Su-Won (Department of Food Science and Technology, Kyungpook National University)
Lee Oh-Seuk (Department of Food Science and Technology, Kyungpook National University)
Jang Se-Young (Department of Food Science and Technology Keimyung University, and Keimyung Foodex Co.)
Jeong Yong-Jin (Department of Food Science and Technology Keimyung University, and Keimyung Foodex Co.)
Kwon Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.13, no.4, 2006 , pp. 490-494 More about this Journal
Abstract
Alcohol fermentation conditions were investigated using 'Cheondobansi' astringent persimmon (Diospyros kaki T.) for the study of persimmon wine and distilled liquor, The optimal yeast strain for 'Cheongdobansi' astringent persimmon alcohol fermentation was Saccharomyces kluyveri DJ97, which showed 10.8% of alcohol concentration, 96.25% of alcohol yield, and 935 ppm of methanol. The initial conditions of $22^{\circ}Brix$ and 120%(v/w) water addition resulted in the highest alcohol concentration of 10.7%. The alcohol concentration was higher in pectinase non-treated samples than in pectinase-teated samples. Lower concentrations of acetaldehyde and n-propanol were measured for the pectinase-treated sample than for the non-treatment samples. However, the methanol concentration of the pectinase-teated sample was higher than that of the pectinase non-treatment sample.
Keywords
Cheongdobansi; astringent persimmon; alcohol fermentation; pectinase; methanol;
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Times Cited By KSCI : 1  (Citation Analysis)
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