Earticle

초록

영어

The objective of this study was to establish the optimum alcohol fermenting conditions for the processing of kiwi wine and vinegar products. Six yeast strains were examined for their alcohol production from kiwi at 30℃ for 72 hr with continuous shaking at 100 rpm. Under these conditions, Saccharomyces kluyveri DJ97 produced the highest alcohol content of 10.2%. As the fermentation time extended to 96 hr, the alcohol content reached a maximum of 12.75%. The optimum alcohol fermenting conditions for kiwi fruit were accomplished when kiwi was added to an equal amount of water, inoculated with S. kluyveri DJ97 and fermented at 30℃ for 96 hr with continuous shaking. The content of soluble solids decreased as the alcohol concentration increased, whereas little change was observed in the pH and titratable acidity during the low temperature aging process. Other alcoholic compounds, such as methanol, isopropanol, n-propanol, isobutanol, and isoamylalcohol, tended to increase as fermentation progressed.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Jang, Se-Young [ Department of Food Science and Technology, Keimyung University ]
• Woo, Seung-Mi [ Department of Food Science and Technology, Keimyung University ]
• Kim, Ok-Mi [ Faculty of Hotel Culinary Arts, Taekyeung College ]
• Choi, In-Wook [ Korea Food Research Institute) ]
• Jeong, Yong-Jin [ Department of Food Science and Technology, Keimyung University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664