DC Field | Value | Language |
---|---|---|
dc.contributor.author | B H Kang | - |
dc.contributor.author | E J Shin | - |
dc.contributor.author | S H Lee | - |
dc.contributor.author | D S Lee | - |
dc.contributor.author | S S Hur | - |
dc.contributor.author | Kee Sun Shin | - |
dc.contributor.author | S H Kim | - |
dc.contributor.author | S M Son | - |
dc.contributor.author | J M Lee | - |
dc.date.accessioned | 2017-04-19T09:28:51Z | - |
dc.date.available | 2017-04-19T09:28:51Z | - |
dc.date.issued | 2011 | - |
dc.identifier.issn | I000-0178 | - |
dc.identifier.uri | 10.11002/kjfp.2011.18.6.980 | ko |
dc.identifier.uri | https://oak.kribb.re.kr/handle/201005/10604 | - |
dc.description.abstract | This study was conducted to determine the acetic-acid fermentation properties of apple juice (initial alcohol content, apple juice concentration, acetic-acid content, and inoculum size) in flask scale. At the acetic-acid fermentation of apple juice with 3, 5, 7, and 9% initial alcohol content, the maximum acidity after 10-day fermentation was 5.88% when the initial alcohol content was 5%. The acetic-acid fermentation did not proceed normally when the initial alcohol content was 9%. When the initial Brix was 1°, the acidity gradually increased, and the acidity after 12-day acetic-acid fermentation was 4.48%. Above 4% acidity was attained faster when the apple juice concentration was 5 and 10 ˚Brix than when it was 1 and 14 ˚Brix. When the initial acidity was 1% or above (0.3, 0.5, 1.0, and 2.0%), the acetic-acid fermentation proceeded normally. The acetic-acid fermentation also proceeded normally when the inoculum sizes were 10 and 15%, and the acidity after eight-day acetic-acid fermentation was 5.60 and 6.05%, respectively. Therefore, the following were considered the optimal acetic-acid fermentation conditions for apple cider vinegar: 5% initial alcohol content, 5 ˚Brix or above apple juice concentration, 1.0% or above initial acidity, and 10% or above inoculum size. Apple cider vinegar with above 5% acidity can be produced within 48 h under the following acetic-acid fermentation conditions: 7% initial alcohol content, about 1% initial acidity, and 10% inoculum volume at 30℃, 30 rpm, and | - |
dc.publisher | Korea Soc-Assoc-Inst | - |
dc.title | Optimization of the acetic acid fermentation condition of apple juice = 사과식초 제조를 위한 사과주스의 초산발효 최적화 | - |
dc.title.alternative | Optimization of the acetic acid fermentation condition of apple juice | - |
dc.type | Article | - |
dc.citation.title | Korean Journal of Food Preservation | - |
dc.citation.number | 6 | - |
dc.citation.endPage | 985 | - |
dc.citation.startPage | 980 | - |
dc.citation.volume | 18 | - |
dc.contributor.affiliatedAuthor | Kee Sun Shin | - |
dc.contributor.alternativeName | 강복희 | - |
dc.contributor.alternativeName | 신은정 | - |
dc.contributor.alternativeName | 이상한 | - |
dc.contributor.alternativeName | 이동선 | - |
dc.contributor.alternativeName | 허상선 | - |
dc.contributor.alternativeName | 신기선 | - |
dc.contributor.alternativeName | 김성호 | - |
dc.contributor.alternativeName | 손석민 | - |
dc.contributor.alternativeName | 이진만 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Preservation, vol. 18, no. 6, pp. 980-985 | - |
dc.identifier.doi | 10.11002/kjfp.2011.18.6.980 | - |
dc.subject.keyword | apple juice | - |
dc.subject.keyword | vinegar | - |
dc.subject.keyword | acetic acid fermentation | - |
dc.subject.local | apple juice | - |
dc.subject.local | vinegar | - |
dc.subject.local | acetic acid fermentation | - |
dc.description.journalClass | N | - |
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