Quality Characteristics of Kiwi Wine on Alcohol Fermentation Strains

우승미,; 이명희,; 서지형,; 김윤숙,; 최희돈,; 최인욱,; 정용진,

doi:10.3746/jkfn.2007.36.6.800

Cited by 10 publications

(5 citation statements)

References 4 publications

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“…On the other hand, alcohol levels of 12.5% render more distinct alcoholic character of the wines, which levels were clearly perceived by the panelists. Our results correspond with others, showing that the taste depends on the chemical composition (Gawel, Francis, & Waters, 2007;Woo et al, 2007).…”

Section: Sensory Evaluationsupporting

confidence: 95%

“…Wine made from 'Daeheung' showed the lowest alcohol concentration of 8.4%. Our data were similar to Jang,Woo, Kim, Choi, & Jeong (2007) and Woo, Lee, Seo, & Kim (2007). There is an increasing demand by the wine industries for technologies to reduce the alcohol content of wine without compromising product quality, and biological-based approaches that influence ethanol yield during fermentation.…”

Section: Wine Quality Characteristics As Influenced By Domestic Cultisupporting

confidence: 93%

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Quality properties of wine from Korean kiwifruit new cultivars

Towantakavanit

Park

Gorinstein

2011

Food Research International

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Section: Sensory Evaluationsupporting

confidence: 95%

Section: Wine Quality Characteristics As Influenced By Domestic Cultisupporting

confidence: 93%

Quality properties of wine from Korean kiwifruit new cultivars

Towantakavanit

Park

Gorinstein

2011

Food Research International

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“…The ANOVA test shows that most of the significant differences (p < 0.05) between the distillates obtained with yeasts L1 and L2 were found in the concentration of minor alcohols and monoterpenols, mainly octanol, linalool, and citronellol. These results partly agree with those found by Woo et al 39 in kiwi wines produced with different yeast strains. They found that the concentration of several alcohols differed among the kiwi wines produced with distinct yeasts, while the other volatile compounds studied showed no significant differences.…”

Section: ■ Results and Discussionsupporting

confidence: 93%

Aromatic Characterization of Pot Distilled Kiwi Spirits

López-Vázquez

García-Llobodanin

López

et al. 2012

J. Agric. Food Chem.

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This study contributes fundamental knowledge that will help to develop a distillate of kiwi wine, made from kiwis of the Hayward variety grown in the southwest of Galicia (Spain). Two yeast strains, L1 (Saccharomyces cerevisiae ALB-6 from the EVEGA yeast collection) and L2 (S. cerevisiae Uvaferm BDX from Lallemand) were assessed to obtain a highly aromatic distillate. The kiwi spirits obtained were compared with other fruit spirits, in terms of higher alcohols, minor alcohols, monoterpenols, and other minor compounds, which are relevant in determining the quality and taste of the kiwi spirits. It was found that the kiwi juice fermented with yeast L1 produced a more aromatic distillate. In addition, kiwi distillates produced with both yeasts had the same ratio of trans-3-hexen-1-ol and cis-3-hexen-1-ol, which is lower than that found in other fruit distillates.

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“…In Korea, the traditional method to remove the unpleasant odor of fish is to soak it in sake or rice‐washed solution (Hong et al., 2009; Woo, Choi, & Jeong, 2006). Soaking fish in liquid reduced PFC concentrations; soaking in sake reduced the PFC concentration by 51% and the PFC concentration reduced by 80% when rice‐washed solution was used for soaking.…”

Section: Resultsmentioning

confidence: 99%

Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)

Kim

Park

Luo

et al. 2020

Food Science & Nutrition

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Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC‐MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control. Among the 19 PFCs detected, perfluorobutanoic acid and perfluorotridecanoic acid (PFTrDA) were found to be abundant after washing. Soaking mackerel in sake reduced its PFC content by 51%, whereas soaking in rice‐washed solution reduced by 80% comparing to control. All the four cooking methods were effective in reducing the PFC content of mackerel. The degree by which the PFC content decreased varied with the cooking method: grilling (91%), steaming (75%), frying (58%), and braising (47%) comparing to uncooked sample. In addition, when mackerel was braised with potato, PFCs decreased more in fillet than the ones without potato. PFCs in potato increased after cooking with mackerel. The excessive consumption through the mackerel was 0.1997 ng/kg bw/day and 0.7987 ng/kg bw/day, respectively. These exposure levels were well below the tolerable daily intake values of both compounds (PFOS, 150 ng/kg bw/day; PFOA, 1,500 ng/kg bw/day). The results of this study indicated that employing appropriate pretreatment and cooking methods could be an effective way to reduce the dietary exposure to PFCs in mackerel.

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Quality Characteristics of Kiwi Wine on Alcohol Fermentation Strains

Cited by 10 publications

References 4 publications

Quality properties of wine from Korean kiwifruit new cultivars

Quality properties of wine from Korean kiwifruit new cultivars

Aromatic Characterization of Pot Distilled Kiwi Spirits

Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)

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