• Title/Summary/Keyword: 매실

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Optimum Condition for Alcohol Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits (매실을 이용한 알콜 발효의 최적 조건)

  • 손상수;지원대;정현채
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.4
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    • pp.539-543
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    • 2003

  • To produce alcohol from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for alcohol production were 0.9276. Optimum conditions for alcohol production were involved with 8.39% of sugar content, 28.86$^{\circ}C$ of fermentation temperature and 3.84 days of fermentation time. Finally, predicted level of alcohol production at these conditions was 5.24%.

  • https://doi.org/10.3746/jkfn.2003.32.4.539 인용 PDF KSCI