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

서지정보

ㆍ발행기관 : 한국유화학회 ㆍ수록지정보 : 韓國油化學會誌 / 40권 / 4호
ㆍ저자명 : Sun-Sun Hur

목차

1. Introduction
2. Experiment
2.1. Material
2.2. Culture preparation
2.3. pH and acidity measurement
2.4. Reducing sugar content measurement
2.5. Determination of total phenoliccompounds
2.6. Determination of total flavonoid content
2.7. Determination of total anthocyanincontent
2.8. Determination of total tannin content
2.9. Statistical analysis
3. Results and discussion
3.1. Kinetics of alcohol fermentation
3.2. Alcohol fermentation characteristicsdepending on inoculation amount
3.3. Alcohol fermentation characteristicsaccording to aronia concentration
3.4. Alcohol fermentation characteristicsaccording to glucose content
3.5. Scale up of alcohol fermentation
3.6. Content analysis of totalpolyphenols, total flavonoids, totalanthocyanins and tannins
4. Conclusion

영어 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

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