• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.800-806
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• 2007

This study investigated the quality characteristics of kiwi wine during low temperature aging on several alcohol fermentation strains. Alcohol content increased sharply from 2 days of fermentation, and then maintained steadily after 8 days of fermentation. In the alcohol content of kiwi wine on several alcohol fermentation strains such as Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 and Sacch. cerevisiae Wine 3 showed a high value of more than 13%, 12.7% for Zigosacch. cerevisiae JK99 and 12.3% for Sacch. cerevisiae OMK, respectively. Sugar content decreased steadily during fermentation and then showed approximately $10^{\circ}$Brix on 8 days of fermentation. Total acidity ranged $1.03{\sim}1.04%$ in total samples, increased slowly during fermentation and then maintained steadily during aging. During the fermentation, L value in Hunter's color value continued to increase, a value decreased steadily and b value showed high yellow to approximately 20.0. For aging duration, L and b values decreased while a value increased. Glucose and maltose were detected as free sugars of kiwi wine. In volatile flavor compounds, alcohols were identified differently on alcohol fermentation strains, but the others showed similar tendency. In conclusion, quality characteristics of kiwi wine on several alcohol fermentation strains showed similarly; however, Sacch. cerevisiae Wine 3 was overall the most suitable.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.72-79
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• 2011

The purpose of this study was to investigate the fermentation characteristics of Yakju using fresh sprouts from common buckwheat, a Daisan cultivar, and a tartary buckwheat Daikwan 3-3 cultivar to develop a functional Yakju, which is a traditional Korean liquor. As fermentation time increased, alcohol concentration and total sugar content (expressed as Brix degrees) increased, whereas reducing sugar content decreased. In particular, alcohol formation capability was maximized from the fourth to the seventh days of the second mashing stage during the fermentation procedure, which corresponded to the abrupt rise in mashing body temperature. The pH increased slightly when the titratable acidity was kept from increasing as fermentation proceeded. Quercetin and rutin were not present in the control group but their presence in Yakju with added buckwheat sprouts continuously increased with an increase in the fermentation period. Quercetin and rutin contents were higher in the Yakju with added Daikwan3-3 buckwheat sprouts than Yakju with added Daisan buckwheat sprouts. In conclusion, adding buckwheat sprouts improved Yakju quality during fermentation. Particularly, Yakju with added Daikwan3-3 buckwheat sprouts had superior fermentation characteristics and quality.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.637-645
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• 2016

This study was conducted to investigate the characteristics of fermentation and quality of Cheongju prepared by mashing using rice Nuruk inoculated with Aspergillus oryzae. Mashes were prepared by fermentation for 30-50 days using different amounts of fermenting agent, brewing water, milling ratios and fermenting temperatures. Adding fermenting agent at 15% resulted in slow fermentation, but a final alcohol content of 17% (v/v), similar to other samples tested. Addition of higher amounts of Nuruk resulted in increased amounts of citric acid, tartaric acid and malic acid, but low levels of succinic acid. Incomplete fermentation occurred when the ratio of brewing water was low, but the alcohol content (17%) of all samples was similar. When the amount of brewing water was high, the organic acid was levels were high. The speed of saccharification and fermentation was low when fermentation was conducted at $10^{\circ}C$, but the final alcohol content was the highest at this temperature. However, the content of n-propanol, isobutanol, isoamyl alcohol and organic acid was low at low temperature. At this time, the content of citric acid and malic acid was low, but the content of succinic acid was high. A higher milling degree resulted in a lower content of alcohol, organic acid and higher alcohols, with 10% milling resulting in a significantly higher content than the other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.375-380
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• 2003

The study was carried out to set up alcohol fermentation condition for uncooked brown rice. Response surface methodology (RSM) was applied to optimize and monitor of the alcohol fermentation condition with uncooked brown rice. The primary variables were conducted the reaction surface regression analysis for the particle size of brown rice (20 40 60 mesh) the enzyme content (0.1,0.3,0.5%) and the agitating rate (0,100,200 rpm). Their optimization was 35~42 mesh for the size of particle and 0.32~0.43% for enzyme content by SAS (Statistical Analysis System). The coefficient of determination ($R^2$) in ingredients was admitted at the significant level of 5~10% in all ingredients except for a reducing sugar. Predicted values at optimum alcohol fermentation condition agreed with experimental values. During the fermentation, pH was decreased from 6.25 to 4.34, and total acidity was increased from 0.15 to 0.2. The amino acidity was decreased from 1.88 to 0.92, reducing sugar and total sugar contents were decreased 213 mg% and 1,077 mg%, respectively. Alcohol content was increased to 10% after 48 hr fermentation.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1079-1084
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• 2002

Changes in components of onion vinegar during two-stage fermentation were investigated. One sample group (A) was prepared with onion juice by extraction and concentration (15 brix), and the other group (B) was prepared using the same method but supplemented with sucrose. Comparison of glucose (4.1%), fructose (4.2%), and sucrose (0.6%) found in A as major sugars with those (3.2, 3.3, and 4.6%, respectively) of B showed a significant difference in sucrose concentration. During alcohol fermentation, S. kluyvery DJ97 consumed these sugars completely. At 36 hr of alcohol fermentation, concentrations of reducing and total sugars decreased to 0.5 and 0.8%, in A, and 0.4 and 0.6%, in B, respectively. No further changes were detected in the concentrations of these sugars thereafter. From 12 hr of fermentation, alcohol concentrations in groups A and B increased markedly, maximizing at 7.0% at 36 hr A and at 8.2% at 48 hr in B, and finally decreased thereafter in both groups. The detected alcohol components were ethanol, acetaldehyde, methanol, n-propyl alcohol, iso-butanol, and iso-amyl acohol. During acetic acid fermentation, the concentration of acetic acid as the major organic also increased significantly in both groups (4,776.72 and 4,894.93 mg% in A amd B, respectively). Other organic acid contents such as malic and succinic acids were higher in A than B. these results indicate that vinegar is better produced in onion extract with no sucrose supplementation based on its organic acid contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.353-358
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• 1999

We produced the apple vinegar with only apple fruits, no adding sugar and others through two stages fermentation(alcohol fermentation and acetic acid fermentation). At the first stage, apple wine contained 5% alcohol was produced at the 5th day. And through the second stage, acetic acid fer mentation, apple vinegars of which total acidity is 5.88% were produced. In comparision with com mercial vinegars for physicochemical quality, it was the lowest in total acidity. But contents of oxalic, tartaric, malic, citric, succinic acid in it were higher than other vinegars. Especially the content of malic acid in it was higher 5 times than other vinegars. Malic acid was known that it was abundant in apple fruits. Also the contents of free amino acids were distinctly high such as 21.97mg% in two stages fermented apple vingars. Potassium content in it was higher 4 times than other vinegars. So it was supposed that two stages fermented vinegar had much higher quality than commercial vinegars.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1411-1416
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• 2009

The suppressive effects of glutathione-enriched Saccharomyces cerevisiae FF-8 strain (FF-8 GY) on alcoholinduced hepatotoxicity have been studied. FF-8 GY (256 mg/L) from the fermentation at a large scale bioreactor was used. Either of 5% FF-8 GY or 5% commercial glutathione-enriched yeast extract (GYE) with or without 30% alcohol was tested with rats for 4 weeks. FF-8 GY and GYE were found to reduce those alcohol-elevated serum alanine aminotransferase (ALT), alkaline phosphatase (ALP), and lactate dehydrogenase (LDH) activities. Blood alcohol and acetaldehyde were also decreased by FF-8 GY and GYE. Interestingly, FF-8 GY drastically increased both hepatic alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities in comparison to GYE group, thus FF-8 GY would be more effective in blood alcohol and acetaldehyde reduction. Attenuated lipid droplet accumulation in hepatocytes was observed in both FF-8 GY and GYE when alcohol stimulated the accumulation. Therefore, FF-8 GY may be useful to protect liver from alcohol-induced hepatotoxicity.

• KSBB Journal
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• v.6 no.4
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• pp.379-383
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• 1991

Pervaporation can be successfully utilized to recover alcohol from fermentation broths and dilute process streams. Polydimethylsiloxane (thickness: $60\mu$m), such as hydrophobic membrane have been employed in this application to produce an enriched product. The fermented alcohol was continuously extracted, and simultaneously concentrated by pervaporation, from the membrane bioreactor, and the extracted alcohol concentration was 6 to 10 times higher than in the broth. This experimental conditions were 6-10 Torr vacuum line, pH=5, $32^{\circ}C$, 3.5 liters of working volume, 200rpm of agitator speed, and 0.14 wm aeration flow rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1160-1164
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• 2008

An novel amylolytic yeast, Saccharomyces cerevisiae HA 27, isolated from nuruk, displayed resistance against high sugar (50% glucose) and alcohol (15%). Maximal production of amylolytic enzyme by S. cerevisiae HA 27 was achieved on 9 days of cultivation at the optimal temperature $20^{\circ}C$ and pH 6.0. The activity of amylolytic enzyme produced by S. cerevisiae HA 27 was stable, even at $70^{\circ}C$, and over a broad pH range (4.0-11.0). Also, the amylolytic enzyme of S. cerevisiae HA 27 showed optimal activity in pH 5.0 at $50^{\circ}C$. S. cerevisiae HA 27 exhibited 6.2%(v/v) alcohol fermentation ability using starch as a carbon source.