Monitoring on Alcohol Fermentation Properties of Apple Juice for Apple Vinegar

Abstract

The 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.

Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products

“…Apples are one of the most cultivated fruits in Korea (Kim et al, 2021), and contain a variety of functional ingredients such as water-soluble solids, organic acids, vitamins, and polyphenol compounds with biological activity. Apples are known as a health food that prevents degenerative diseases such as arteriosclerosis, diabetes, and high blood pressure, and their consumption is increasing (Shin, 2011;Yun et al, 2007). According to the 2022 Processed Food Market Status (Vinegar Edition), vinegar production in 2021 is 129,000 tons, of which fermented vinegar accounts for 95.8%.…”

Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89

“…사과는 주로 생과 형태로 유통되고 있지 만 가공 적성이 비교적 우수하여 사과주, 주스, 잼 등 다양한 식품으로 가공되기도 한다 (4). 현재 국내에서 사과를 가공 용 원료로 활용하기 위한 연구로는 사과주스의 가공(5,6)이 나 사과를 이용한 발효주 (7)(8)(9), 사과 식초의 제조 및 발효 (10,11), 동결농축에 의한 무가당 아이스 사과주 발효(9)에 관한 연구 등이 보고된 바 있다. 사과를 파쇄하여 과즙을 제조한 후 발효하여 제조하는 사과주는 영국과 독일을 중심으로 주로 발전하여 왔으며 아직 그 과정이 잘 알려지지 않은 발효과정 중에 생성되는 휘발성 생성물들의 화학적 구성에 의해 일반적으로 포도주 보다 변질이 적은 것으로 알려져 있다 (12).…”