논문 상세보기
pp.228-232
단감과 떫은감을 이용하여 알콜발효 및 초산발효의 2단계 발효에 의하여 감식초 제조과정 중 성분변화를 조사하였다. 발효됨에 따라 총산 함량은 점차 증가하여 초산 발효 8일째에 단감과 떫은감에서 각각 5.95, 5.81%이었다. 색상은 알콜발효 및 초산발효 중 L값과 b값은 떫은감에서, a값은 단감에서 각각 높게 나타났다. 갈색도는 알콜 발효기간이 지남에 따라 점차 증가하였으나 초산발효에서는 갈색도 및 탁도가 점차적으로 감소하여 갈색도는 단감에서,
Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.
