Monitoring on Alcohol Fermentations Properties for Aronia Juice for Aronia(Aronia melanocarpa) Vinegar

• 영문명: Monitoring on Alcohol Fermentations Properties for Aronia Juice for Aronia(Aronia melanocarpa) Vinegar
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 허상선
• 간행물 정보: 『한국응용과학기술학회지』제40권 제4호, 699~709쪽, 전체 11쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2023.08.31

영문 초록

This study is to establish optimizing condition of alcohol fermentation in vinegar production with aronia, to confirm whether this can be industrially used, and to compare and analyze a change in anti-oxidative activity and quality characteristic according to alcohol fermentation of aronia. The optimized conditions for alcohol fermentation were as follows: Saccharomyces cerevisiae 5645 of yeast strain, a 5% inoculum size, aronia juice with a brix value of 14, and a glucose content of 7%. As a result to conduct scale up with optimizing conditions of alcohol fermentation of aronia, 8 days (192 hrs) of total alcohol fermentation time and 7.4% of the final alcohol content. The harvest volume accounted for approximately 90.2% with a loss of about 2.8%. As a result of antioxidant test, anti-oxidative activity of alcohol fermented liquor is lower than anti-oxidative activity of aronia extract, because of the decrease of antioxidant by oxidation of the fermentation process. However, the decrease of tannin by the fermentation process reduces acerbity of aronia, so increases overall preference

목차

1. Introduction

2. Experiment

3. Results and discussion

4. Conclusion

References

키워드

Alcohol fermentation vinegar aronia saccharomyces cerevisiae anti-oxidative activity