Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Monitoring on Alcohol Fermentations Properties for Aronia Juice for Aronia(Aronia melanocarpa) Vinegar

  • Sun-Sun Hur (Division of Health and Welfare, Depart of BioFood Science, Joongbu University)
  • Received : 2023.07.25
  • Accepted : 2023.08.18
  • Published : 2023.08.31
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Abstract

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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