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http://dx.doi.org/10.11002/kjfp.2011.18.6.986

Monitoring on Alcohol Fermentation Properties of Apple Juice for Apple Vinegar  

Shin, Eun-Jeong (Department of Food & Biotechnology, Hoseo University)
Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University)
Lee, Sang-Han (Department of Food Science & Technology, Kyungpook National University)
Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University)
Hur, Sang-Sun (Department of Food Science & Biotechnology, Joongbu University)
Shin, Kee-Sun (Biological Resource Center, Korea Research Institute of Biosicence and Biotechnology)
Ki, Seong-Ho (Department of Food Science & Engineering, Daegu University)
Son, Seok-Min (Department of Food & Biotechnology, Hoseo University)
Lee, Jin-Man (Department of Food & Biotechnology, Hoseo University)
Publication Information
Food Science and Preservation / v.18, no.6, 2011 , pp. 986-992 More about this Journal
Abstract
The alcohol fermentation of apple juice was optimized as a preliminary study for the production of natural apple cider vinegar. To gain an optimal fermentation yield, a central composite design was used to investigate the effects of the independent variables [initial Brix (12/14/16/18/20, $X_1$), fermentation time(48/54/60/66/72h, $X_2$), and fermentation temperature(24/26/28/30/$32^{\circ}C$, $X_3$)] on the dependent variables (alcohol content, reducing sugar, Brix, acidity). The alcohol content was 3.4-6.4%, the reducing sugar was 1.93-6.24%, and the Brix was $6.1-13.8^{\circ}$. The alcohol content was mainly affected by the fermentation temperature and increased along with the fermentation time and temperature. The amount of the reducing sugar was significantly affected by the initial Brix and fermentation temperature. The optimal conditions for the alcohol content were found to be 15.22 initial Brix, 64.97 h fermentation time, and $31.56^{\circ}C$ temperature.
Keywords
response surface methodology; alcohol fermentation; apple; vinegar;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
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