• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.3
• /
• pp.368-373
• /
• 2017

Comparative fining trials were conducted in a laboratory to study the effects of fining treatments including polyvinylpolypyrrolidone (PVPP) and bentonite on the color and clearness of apple wine. The wines were subjected to three different fining treatments: PVPP, PVPP+bentonite (applied at the same time), and PVPP+bentonite (24 h later). Based on the results, all treatments induced noticeable decreases in wine color (APHA value) and turbidity. The treatment including PVPP and bentonite at the same time provided the best results in relation to wine color and clearness. PVPP was the most effective in the reduction of phenolic compounds, which means it helped wine obtain a paler color. Organic acids and aromatic profile were not altered by the fining treatments.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.138-143
• /
• 2006

Clarified apple juice was prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment (CT). Effects of clarification methods as well as other qualify parameters were investigated Clarification was clearly improved with an increase in centrifugation speed and towering temperature. Especially, lowering the temperature led to a decrease in turbidity values at 5,000 rpm. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm, respectively. UF and CT were very effective to produce clarified apple juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity. L*-values were increased while a*-values were decreased significantly after clarification regardless of methods (P<0.05). Vitamin C was most retained in the clarified samples using CT.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.5
• /
• pp.629-634
• /
• 2006

Clarified mixed fruit and vegetable (apple, carrot and orange) juices were prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment with the blend ratio of 1:1:2, 1:2:1, and 2:1:1 (apple, orange and carrot). Effects of clarification methods on the clarification efficacy as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed but was less affected by lowering temperature. Ultrafiltration process was very effective to produce clarified mixed fruit and vegetable juice. Combined treatment did not significantly improve the clarification efficacy since most clarification was already achieved during ultrafiltration process (p>0.05). L*- and b*-values increased while a*-value decreased significantly after clarification regardless of methods in all blend juices (p<0.05). Blend juices with high amount of orange or carrot were better in clarification efficacy and high amount of apple resulted in high turbidity in blend samples.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.180-184
• /
• 1989

Clarification of the juice extracted from stored Fuji apples was studied with pectolytic enzyme and pH control, separately and in combinations. In the separated treatment, the clarity of the juice was increased with the treated enzyme amount. The juice adjusted pH to 3.5 with malic acid had the highest clarity in pH range from 3.5 to 5.0, but this juice was not acceptable because of high acidity. In combination of the two treatment, the clarity of the juice treated with the enzyme at pH 4.0 was higher than that of the juice without the enzyme, and the juice with ligh trasmittance of about 92% could be obtained at the pH by addition with one-third amount of enzyme which was used for clarification of the juice extracted from the fresh apples at harvesting season.

• The Korean Journal of Mycology
• /
• v.26 no.2 s.85
• /
• pp.281-286
• /
• 1998

Ganoderma lucidum produced the potent pectolytic enzymes for clarifying cloudy fruit juice. Among the purified polygalacturonases (endo- and exo-polygalacturonase), endo-polygalacturonase had a good effect on juice clarification. The optimum temperature and concentration of endo-polygalacturonase for the juice clarification were $40^{\circ}C$ and 4 unit/5 ml juice, respectively. The apple juice was almost completely clarified at $40^{\circ}C$ for 60 min. It was suggested that culture filtrate of Ganoderma lucidum or it's ammonium sulfate fraction should be used as a good source of pectolytic enzyme for juice clarification.

• Proceedings of the Membrane Society of Korea Conference
• /
• 1993.10a
• /
• pp.77-78
• /
• 1993

쥬스제조시 청징공정에 있어서 UF의 응용은 현재까지 그리 주목받아 오지 못했다. 그러나 UF는 기존의 여과방법보다 더 간단하고 저렴한 기술이며 더 좋은 품질의 제품을 생산할 수 있다. 일반적인 사과쥬스 제조에 있어서 기존의 청징방법은 보통 2단계를 필요로 하는데 먼저 Pectinase와 같은 효소처리된 원료쥬스를 Decanter라는 회전진콩 여과기로 여과한 다음 가압여과기로 여과를 하게 된다. 이 두단계에 있어서 많은 양의 규조토가 필요한데 UF를 사용하여 청징여과를 하게 되면 규조토의 사용을 안하므로 생산비 절감 뿐만아니라 폐기물처리 문제까지도 해결해 준다. 도한 제품의 질, 특히 덫징도가 증가하며 수율도 높일 수 있고 노동비를 절감할 수 있으며, 효소는 막을 통과하지 않기 때문에 농축액에 축적되어 효소의 재사용에 따른 효소사용량 절감을 가져올 수 있다.

• Applied Biological Chemistry
• /
• v.32 no.4
• /
• pp.367-373
• /
• 1989

The effect of gelatin concentration, pH of fruit juice and other factors for the enzymatic clarification of fruit juice by the use of polygalacturonase was studied. The proper addition of gelatin was much effected on clarification by polygalacturonase and optimum concentrations of gelatin for the enzymatic clarification of Zugaru juice, Magnolia Gold juice, Golden Delicious juice, Jonagold juice, Jonathan juice, Campbell Early juice were 0.04, 0.01% 0.02%, 0.06% 0.01%, and 0.04%, respectively. Optimum pH for the clarification by the use of polygalacturonase and gelatin was $3.2{\sim}3.5$ contrary to optimum pH 4.8 of polygalacturonase for the hydrolysis of pectic acid. At the reaction temperature of $45^{\circ}C$ and polygalacturonase concentration of 0.01mg/ml, fruit juices were completely clarified by optimum addition of gelatin for 60min.

• The Journal of Natural Sciences
• /
• v.4
• /
• pp.69-83
• /
• 1991

To determine optimum ethanol concentration and clarification time in ethanol clarification of red ginseng extract(RG-Ext), physical properties, crude saponin recovery of clarified RG-Ext. and stability of red ginseng drink prepared from clarified RG-Ext. were investigated. Color intensity, redness(a value), viscosity and yield of clarified RG-Ext. were decreased in proportion to the increase of ethanol concentration and clarification time, but transmittance, brightness(L value) and yellowness (b value) were decreased. Crude saponin recovery of clarified RG-Ext. were not change significantly by the increase of ethanol concentration. Red ginseng drink prepared from 50-90% ethanol clarified RG-Ext. were stable without precipitation until six months at the storage of $0-5^\circC$ and $40^\circC$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.3
• /
• pp.378-382
• /
• 2006

Clarified orange juice was prepared using different clarification methods including centrifugation, enzyme treatment, ultrafiltration (UF), and combined treatment(CT). Effect of clarification methods as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed and by lowering operating temperature. The optimum condition for centrifugation process was $5^{\circ}C$ and 10,000 rpm. UF and CT processes were very effective to produce clarified orange juice. The optimum condition of UF process was $45^{\circ}C$ and 150 kPa considering flux and turbidity CT did not significantly improve the clarification efficiency since most of the clarification was already achieved during UF process. $L^*$-values increased while $a^*$-values decreased significantly after clarification regardless of methods (p<0.05) Considering color, and recovering rate of vitamin C and soluble solids, UF process was superior than the other methods in producing clarified orange juice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.11
• /
• pp.1687-1692
• /
• 2015

Since the domestic grape wine industry has been stagnant, the quality of Korean wine must be improved to compete with imported wines. For improving the quality of domestic wine up to 'unfined' or 'unfiltered' wine, this study investigated the possibility of producing 'unfined' or 'unfiltered' wine and their physicochemical characteristics. Muscat Bailey A as a domestic grape was selected to make wine. Prior to refining process after alcohol fermentation, the wine samples were divided into three specimens depending on the treatment of bentonite for clarification and filter (sample A treated with both bentonite and filter, sample B treated with bentonite only, and sample C treated without bentonite and filter). The physicochemical characteristics of each specimen after one week matureness were then investigated. Sample C showed highest values in total phenol and organic acid content among others. Samples B and C showed more stability in intensity, hue, and color. Although it is hard to compare domestic wine with imported wine, it may be possible to improve the quality of domestic wine and contribute to the development of the domestic wine industry when further studies are conducted on in-depth fermentation of wine and improvement of microbiological stability.