• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.443-448
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• 2010

This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas that of immature tomato was slightly lower (10.6%). When characteristics of tomato alcohol fermentation were examined on pre-treatment conditions, the wine from full mature-crushed whole tomato contained lower alcohol at 10.6% than those of full mature-crushed tomato removed stem and full mature-tomato juice removed stem (about 11%). For the effect of initial sugar, the alcohol content and sugar content of tomato wine increased in proportion to the concentration of initial sugar (8.8~14.4% and $5.5{\sim}9.2^{\circ}Brix$). However, initial titratable acidity and pH did not affect the alcohol contents during fermentation, and suggesting needed to be supplementation for sensory improvement of tomato wine. When the quality characteristics of tomato wine fermented under these optimal conditions were investigated, alcohol content, sugar content, titratable acidity and pH were found to be 11.1%, $6.1^{\circ}Brix$, 0.68% and 3.7, respectively. For alcohol components, the total amounts of methanol and fusel oil were 346 ppm and 313 ppm. In addition, maltose showed the highest level of 264.6 mg% in the free sugar analysis of tomato wine whereas sucrose contained 18.7 mg%.

• KSBB Journal
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• v.5 no.1
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• pp.75-80
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• 1990

The investigations of specific growth rate, specific alcohol production rate, cell yield, alcohol yield of K. marxianus LG were performed according to the sugar concentrations, 50, 80, 110, 190, and 250g/l of extracted solution of Jerusalem Artichoke. The functipnal relationship between specific growth rate, specific alcohol production rate, and alcohol concentrations were devoted study to. In case of low concentration of alcohol, the fuctions were linear relationships. But in the region of high concentration of alcohol, they expressed the exponential relationships. The growth rate of K. marxianus was prohibited at higher than 50g/l of alcohol concentrations regardless of concentration of residual sugar. Cell and alcohol yield showed the maximum values around 25g/l of alcohol concentraton without being related to initial sugar concentrations.

• Food Science and Preservation
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• v.5 no.2
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• pp.186-190
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• 1998

In order to investigate the possible application of immobilized yeast cells in sparkling wine production instead of riddling puns by the traditional method, fermentation characteristics were tested during the sparkling wine fermentation in the bottle using immobilized yeast cells with alginate. The rates of sugar consumption and alcohol production were faster with free cells than those with immobilized cells during the fermentation. The higher concentration of yeast cells and the lower concentration of alginate in the cell immobilization resulted in the faster sugar consumption and alcohol production. It also resulted in the increase of yeast cell concentration released from immobilized beads during the fermentation. However, no differences were shown in the contents of alcohol, residual sugar and CO2 pressure after fermentation. In case concentration of yeast cells released from immobilized beads during bottle fermentation, the higher concentration of alginate had and the lower had.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.255-263
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• 2015

This study was conducted to test the fermenting of high quality vinegar using Wasabi japonica Matsum leaves. Alcohol fermentation with Wasabi japonica Matsum leaves resulted in the reduction of sugar and sugar alcohol content during fermentation, which decreased sharply over 3 days. The alcohol content was maximized (15.4%) after 8-days of alcohol fermentation at $27^{\circ}C$ by adjusting the initial sugar concentration to $27^{\circ}Brix$, and vinegar with an acidity of 5.1% was obtained after 21-days of acetic acid fermentation at $30^{\circ}C$. The pH was shown to be 3.5 after 21-days of acetic acid fermentation at $30^{\circ}C$. Regarding the color of Wasabi japonica Matsum leaves vinegar, the L and b values increased according to fermentation time, whereas a color values decreased. In conclusion, based on the above results, it is determined that the use of Wasabi japonica Matsum leaves allows for the production of high-quality vinegar.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.95-103
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• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.103-113
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• 2017

This study was designed to investigate effective preprocess methods for the antioxidant activity of Lycopus lucidus Trucz tubers extract. Lycopus lucidus Trucz tubers (LlTT) were treated with D (Dried), SD (Steamed and Dried), ASD (Alcohol-Steamed and Dried), DR (Dried and Roasted), SDR (Steamed, Dried and Roasted), and ASDR (Alcohol-Steamed, Dried and Roasted). Solid content was high in Lycopus lucidus Trucs tubers, which were roasted after drying (especially SDR, ASDR). Total sugar and reducing sugar contents were high in roasted ones. Total polyphenol and flavonoid contents were high upon alcohol-steaming in both the dried and roasted groups. Antioxidant activities of LlTT extracts showed effective nitrate scavenging ability, ABTs radical scavenging ability, Xanthine oxidase inhibitory activity, and DPPH radical scavenging ability. As a result, roasting or steaming process (especially using alcohol) can be helpful to obtain the highly antioxidative extract of Lycopus lucidus Trucs tubers.

• Food Science and Preservation
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• v.7 no.1
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• pp.84-88
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• 2000

The study was conducted to investigate the fermentation characteristics of Daegubo, Harutoh and Yumyung peach cultivars produced mainly in Kyungbuk. soluble solidss, pH, titratable acidtidy, sap rate, alcohol degree, color and sensory quality were analyzed. Sap rates of the three fresh peaches were in the range from 92 to 94%. SS in the juice were 9.6% for Daegubo peach, 9.0% for yumyung and 7.4% for Hakutoh. titrable acidity of DAegubo , harutoh and Yumyung peaches were 0.54, 0.41 and 0.37 % , respectively. In alcohol fermentation , Daegubo and Yumyung peach cultivars showed high sugar decrease and alcohol formation , good color and sensory quality, while Hakutoh showed low sugar decrease and alcohol fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.57-65
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• 1998

To utilize deteriorated sweet persimmon effectively, response surface methodology(RSM) was used to determine the optimal vinegar fermentation conditions and monitored by a divided two stage fermentation. The optimum conditions for maximum alcohol content were obtained when the first stage (alcohol fermentation) was carried out with an initial sugar concentration of 18.5$^{\circ}$Brix, agitation rate of 140.8 rpm, fermentation time of 127.6 hr. When sugar concentration was 14$^{\circ}$Brix maximum alcohol content(7.1%) was predicted at fermentation conditions of 160 rpm in agitation rate, 140hr in fermentation time. The optimum conditions for maximum acidity were obtaiend when second stage(vinegar fermentation)was carried out 249.5 rpm in agitation rate, 148.8 hr in fermentation time. Predicted values at the optimum conditions were similar to experimental values.

• Journal of the Korean Society of Tobacco Science
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• v.16 no.2
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• pp.144-151
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• 1994

Using a flue-cured tobacco variety, BU 109, effect of growth regulators(Fatty Alcohol and C-MH) on the change of invertase activity and sugar metabolites were investigated. Invertase activity in untreated leaf tissue was decreased along with maturation of leaf, However, a momentary increase of the activity was observed in leaves by the dual treatment of fatty alcohol and C-MH regardless of leaf position while sole C-MH treatment resulted in activity increase by 14 days after the treatment. Similar tendency was observed in stalk. Sugar content in leaf was increased immediately after the treatment but no significant increase at large resulted until 14 days after treatment. After harvest, reducing sugar was increased by the growth regulators. Nevertheless, in case of dual treatment, the total sugar content was not different with that of untreated control. R/T ratio was gradually increased after topping stage and reached maximum at 14 days after treatment of growth regulators. It decreased a little after harvest but the RR ratio was relatively higher due to increase of reducing sugar resulted by the treatment of the chemicals. Upon treatment of growth regulators, reducing sugar content was increased in lugs and leaves compared to untreated control and the content of sugar metabolites was increased by the use of the chemicals either at lower or higher than recommended dose. Key words : MH, FA, invertase activity, total sugar, reducing sugar

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.1
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• pp.53-57
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• 1990

Among the 6 treatment of not topped and suckered, topped and not suckered, hand suckered, maleic hydrazide treated, fatty alcohol treated to normal Hyangcho, and male sterile line, yield and Quality by price was lower at not topped and suckered, topped and not suckered or male sterile line plot. The content of petroleum ether extracts and ash was lower in hand suckered, maleic hydrazide and fatty alcohol plot, but the trends of reducing sugar, nicotine, and pH were in reverse. Reducing sugar was higher, nicotine and pH was lower in maleic hydrazide plot than in hand suckered or fatty alcohol plot. Filling value and combustibility was lower in maleic hydrazide plot than in hand suckered.