• Journal of Applied Biological Chemistry
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• v.54 no.2
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• pp.126-134
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• 2011

In this study, the characteristics of alcohol fermentation using ripe Daebong persimmon juice were studied in static fermentation condition by Saccharomycess cerevisiae CS02 in an effort to develop new types of functional wine. Attempts were made to modify the ripe Daebong persimmon juice in order to find suitable conditions for alcohol fermentation. The modified ripe Daebong persimmon juice that was most suitable for alcohol fermentation contained $24^{\circ}brix$ of sugar supplemented with sucrose as a carbon source and 0.5 g/L of $(NH_4)_2HPO_4$ as a nitrogen source. After 9 days of fermentation at $25^{\circ}C$, $12.2{\pm}0.02%$ of alcohol was produced from the modified juice and its pH markedly decreased to $3.97{\pm}0.02$. The wine contained free sugar such as fructose ($0.12{\pm}0.02$ g/L), some organic acids such as malic acid ($35.92{\pm}0.24$ g/L), succinic acid ($8.12{\pm}0.03$ g/L), oxalic acid ($22.14{\pm}0.11$ g/L), and citric acid ($13.63{\pm}0.08$ g/L), as well as some flavanols and phenolic acids such as catechin gallate ($38.99{\pm}0.32$ mg/L), epicatechin gallate ($110.21{\pm}0.16$ mg/L), gallic acid ($163.88{\pm}1.11$ mg/L), epigallocatechin ($15.97{\pm}0.18$ mg/L), and tannic acid ($13.36{\pm}0.02$ mg/L). In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (84.25%) and $ABTS^{\cdot+}$ radical (99.65%) scavenging activities were increased significantly with a corresponding increased in the organic acid and phenolic acid contents, but decreased in the flavonoids.

• Food Science and Preservation
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• v.17 no.4
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• pp.526-532
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• 2010

Changes in the nutritional components of Daebong-gam (astringent persimmon) fruit were studied during ripening. The pH rose during ripening and total acidity level fell, from pH 5.36 to pH 5.96 and 0.13% to 0.06%, respectively. Total soluble content did not significantly change. Lightness, redness, and yellowness values, as well as ascorbic acid content, decreased during ripening. The levels of moisture, crude protein, and crude fat also decreased, but nitrogen-free content and crude ash level increased. Daebong-gam was rich in K (96.31~239.47 mg/100 g), P (49.10~55.93 mg/100 g), and Na (15.96~18.13 mg/100 g). Fructose and glucose levels were initially high and increased further during ripening. The glucose content was 4.82% in Daebong-gam, 6.73% in Ban-si, and 7.10% Yeon-Si, respectively. Proline, glutamic acid, and aspartic acid were present at high levels in Daebong-gam. The most common fatty acids were palmitic acid and linolenic acid. Succinic acid was the principal organic acid present.