Monitoring on alcohol fermentation properties of apple juice for apple vinegar = 사과식초 제조를 위한 사과주스의 알코올발효 특성 모니터링

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dc.contributor.authorE J Shin-
dc.contributor.authorB H Kang-
dc.contributor.authorS H Lee-
dc.contributor.authorD S Lee-
dc.contributor.authorS S Hur-
dc.contributor.authorKee Sun Shin-
dc.contributor.authorS H Kim-
dc.contributor.authorS M Son-
dc.contributor.authorJ M Lee-
dc.date.accessioned2017-04-19T09:28:51Z-
dc.date.available2017-04-19T09:28:51Z-
dc.date.issued2011-
dc.identifier.issnI0000178-
dc.identifier.uri10.11002/kjfp.2011.18.6.986ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/10605-
dc.description.abstractThe 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, X1), fermentation time(48/54/60/66/72h, X2), and fermentation temperature(24/26/28/30/32℃, X3)] 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°. 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℃ temperature.-
dc.publisherSouth Korea-
dc.titleMonitoring on alcohol fermentation properties of apple juice for apple vinegar = 사과식초 제조를 위한 사과주스의 알코올발효 특성 모니터링-
dc.title.alternativeMonitoring on alcohol fermentation properties of apple juice for apple vinegar-
dc.typeArticle-
dc.citation.titleKorean Journal of Food Preservation-
dc.citation.number6-
dc.citation.endPage992-
dc.citation.startPage986-
dc.citation.volume18-
dc.contributor.affiliatedAuthorKee Sun Shin-
dc.contributor.alternativeName신은정-
dc.contributor.alternativeName강복희-
dc.contributor.alternativeName이상한-
dc.contributor.alternativeName이동선-
dc.contributor.alternativeName허상선-
dc.contributor.alternativeName신기선-
dc.contributor.alternativeName김성호-
dc.contributor.alternativeName손석민-
dc.contributor.alternativeName이진만-
dc.identifier.bibliographicCitationKorean Journal of Food Preservation, vol. 18, no. 6, pp. 986-992-
dc.identifier.doi10.11002/kjfp.2011.18.6.986-
dc.subject.keywordresponse surface methodology-
dc.subject.keywordalcohol fermentation-
dc.subject.keywordapple-
dc.subject.keywordvinegar-
dc.subject.localresponse surface methodology-
dc.subject.localResponse surface methodology-
dc.subject.localalcohol fermentation-
dc.subject.localapple-
dc.subject.localApple-
dc.subject.localvinegar-
dc.description.journalClassN-
Appears in Collections:
Division of Biomaterials Research > Industrial Bio-materials Research Center > 1. Journal Articles
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