• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.202-206
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• 2012

In order to prepare rice vinegar, $takju$ fermentation was performed, using two different compositions; cooked rice supplemented with $Rosa$ $rugosa$ Thunb. (CR-R) and uncooked rice supplemented with $Rosa$ $rugosa$ Thunb. (UR-R). After ethanol fermentation, ethanol contents of $takju$ were adjusted to 6.0%, and then acetic acid fermentation was carried out using $Acetobacter$ $aceti$ at $30^{\circ}C$ with 200 rpm for 9 days. Supplementations of 1% acetic acid to $takju$ prior to acetic acid fermentation were a critical step in achieving a successful fermentation; final organic acid contents increased in a dose dependent manner. A higher content of organic acids, 1.6-6.9%, was found in UR-R vinegar. The level of free amino acid and GABA in UR-R vinegar was higher than that of CR-R vinegar, with glutamic acid and arginine, as the major amino acids. This finding demonstrates that heating process of rice prior to ethanol fermentation affects the quality of vinegar significantly.

• Microbiology and Biotechnology Letters
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• v.46 no.4
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• pp.416-424
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• 2018

Vinegar was prepared from the fruits produced in Gangwon province, and major metabolite and aroma components were investigated for acetic acid fermentation. In the case of Meoru-Bokbunja vinegar, the ${\text\tiny{L}}$-alanine content was greatly changed by acetic acid fermentation. Acetic acid had the highest content (43%) of total aromatic components, and the contents of ester compounds, such as ethyl acetate and isoamyl acetate, were significantly increased after fermentation. Omija-Makgeolli vinegar produced linalool and hexanoic acid by fermentation, and terpenoid compound was prevalent (41.5%). ${\text\tiny{L}}$-alanine was also increased in Omija-Makgeolli vinegar, similar to that of Meoru-Bokbunja vinegar. Terpene compounds, such as terpinel-4-ol and ${\alpha}$-terpineol in Omija-Makgeolli vinegar, and ethyl acetate in Meoru-Bokbunja vinegar, were identified as major components in each aromatic formulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.986-996
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• 2017

In this study, we optimized fermentation conditions for burdock vinegar by response surface methodology. We confirmed the fermentation characteristics and major components of burdock vinegar. Alcohol fermentation of burdock extract added with 15% apple concentrates for vinegar production was performed. Consequently, 6.4% alcohol was produced after 5 days of fermentation. Central composite design was applied to investigate the effects of two independent variables, fermentation time (5~17 days; X1) and fermentation temperature ($26{\sim}34^{\circ}C$; X2), on fermentation of burdock vinegar. Fermentation conditions were optimized using characteristics of fermentation broth as a dependent variable. Acetic acid contents of dependent variables were 3.85~4.73% during acetic acid fermentation. The correlation coefficient ($R^2$) of the derived equation from the response surface regression for acetic acid contents was 0.9850 with significance level of 1%. Arctiin contents of all fermentation samples were 0.37~0.50 mg/100 mL, with an $R^2$ value of 0.8380 and significance level of 5%. We elicited a regression equation for each variable and superimposed the optimum area of fermentation conditions for characteristics and effective constituent contents of the fermentation broth. The predicted values for the optimum fermentation conditions for burdock vinegar were at $31^{\circ}C$ and 16 days.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.462-468
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• 1998

편이었다. 미량성분으로는 K이 다량으로 존재하였고, 2단계 발효로 제조된 포도식초는 포도양파식초 보다K, Na, Cu함량이 높게 나타났다. ^x Grape vinegar (A) and grape onion vinegar(B) added (3% of onion juice) were produced through two stages of fermentation(alcohol fermentation and acetic acid fermentation) to increase the grape's use. Grape wine which contained 5.6% alcohol was produced on the 3rd day of first stage. Then through the second stages, grape vinegar, of which total acidity was 5.37% was produced. The quality of (A) and ( B) which was produced through the two stages of fermentation was compared with the traditional grape vinegar (C, D) in the market. The content of sugar in (D) was a little higher such as 5.4 $^{\circ}$Brix than others. That of (A) and (B) was 5.13, 4.98 $^{\circ}$Brix respectively. The content of remaining alcohol in (C) was high such as 0.23% comparatively. But there was no remaining alcohol in (A) and (B). The content of acetic acid was 4.3~5.3% as a major organic acid of vinegars. The content of tartaric acid was 340.0 in (A), 315.7 in (B), 322.6 in (C) and 391.7mg% in (D). The content of lactic acid was distinctly high such as 277.4mg% in (D) There were differences such as 9.2~15.5mg% in the content of total free amino acids among grape vinegars. (D) contained 15.5mg% of total free amino acid and (B) also highly such as 12.0mg%. Potassium was high in grape vinegars. The content of potassium, sodium and copper was higher in (A) than (B).

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.16-26
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• 2016

In this study, we aimed to develop functional vinegar with different levels of black garlic through two stages of fermentation. Black garlic vinegars were prepared from black garlic and water (w/w) mixed with 1:2 (BG3), 1:5 (BG6), 1:9 (BG9) and 1:11 (BG12), and adding the sugar by adjusting the soluble solids content to $14^{\circ}Brix$. The alcohol content of black garlic vinegar was 5.2-5.5% after 7 days of alcohol fermentation at $25^{\circ}C$. Acetic acid fermented was at $30^{\circ}C$ for 25 days and samples were taken at 3, 6, 9, 12, 15, 20 and 25 days. The pH of black garlic vinegar was not significantly different among the samples, but acidity was increased during fermentation. Total polyphenol contents showed irregular changes with the fermentation periods and were higher by black garlic content. At 25 days fermentation, total polyphenol contents were 18.96-56.56 mg/100 mL. Acetic acid content of black garlic vinegars was higher than other organic acids. S-allyl cysteine (SAC) contents of BG3 and BG6 were 13.03-14.54 and 1.69-2.20 mg/L, respectively. However SAC was not detected in BG9 and BG12. In 25 days fermented black garlic vinegar, the major mineral was K with a content ratio of 61-68% of total minerals. The DPPH and ABTS radical scavenging activity of 25 days fermented black garlic vinegar were stronger at higher black garlic content.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.135-146
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• 1994

The study was conducted to research the desirable method for fermentation of acidic beverage in the farmhouse using peach dropped at harvesting periods. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermenation added yeast only after slicing of the fruit(SYNF) were compared. The brief stationary fermentor for complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF was the most desirable, estimated by the color, the flavor, the content and composition of sugar, and of organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter SYNF-1, 2 and 3 were isolated from the SYNF vinegar, and the SYNF-1 was a main strain.

• Journal of the Korean Applied Science and Technology
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• v.40 no.4
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• pp.699-709
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• 2023

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

• Food Science and Preservation
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• v.31 no.2
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• pp.235-244
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• 2024

A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 ㎛ membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the browning index significantly. However, the fundamental quality parameters of the non-thermal sterilized raw apple vinegar (A) with sterilized apple vinegar (B) did not differ significantly. The pH (2.92-2.95) of apple vinegar (A and B) was higher than that (pH 2.65-2.70) of commercial vinegar (C and D), and the total acidity, which is in the range of 6.20-6.21% and 6.53-6.90%, respectively, was higher in samples C and D than in samples A and B. However, four kinds of organic acids were detected in non-thermal sterilized raw apple vinegar (A), and its total organic acid content (6,245.00 mg%) was significantly higher than that of other samples (B, C, D) (p<0.05). In particular, malic acid content, as a main organic acid in apples, was very high in sample (A) (244.83 mg%) and sample (B) (210.21 mg%), compared to commercial products C (125.78 mg%) and D (86.90 mg%). The total polyphenol content and antioxidant activity of fermented apple vinegar (A, B) were more than twice as high as those of commercial products (C, D). Vinegar A had higher total polyphenol content than vinegar B. The above results suggest it is possible to manufacture and commercialize non-thermal sterilized raw apple vinegar with higher organic acid content and antioxidant properties using ultra-fine filtration.

• 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.

• Food Science and Preservation
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• v.3 no.2
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• pp.179-185
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.