Optimization of the Acetic Acid Fermentation Condition of Preparation of Strawberry Vinegar

Lee, G.D.; Kim, S.K.; Lee, J.M.

Optimization of the Acetic Acid Fermentation Condition of Preparation of Strawberry Vinegar

2003

Lee, G.D. | Kim, S.K. | Lee, J.M. (Kyungbuk College of Science, Chilgok, Republic of Korea)

In the first stage, strawberry wine was manufactured in 14í¦Brix initial sugar content, for 50 hr at 28í+using Saccharomyces kluyeri DJ97. In the second stage, the acetic acid fermentation conditions for maximum acidity (4.60) were 1.48 initial acidity and 195.76 rpm in agitation rate for 7.34 day.

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AGROVOC Keywords

acetic acid

Bibliographic information

Published in

Journal of the Korean society of Food Science and Nutrition

Volume 32 Issue 6 ISSN 1226-3311

Pagination

pp. 812-817

Language

Note

Summaries (En)

5 illus; 4 table; 17 ref

Type

Summary

In AGRIS since: 2005-10-15

Format: AGRIS AP

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Optimization of the Acetic Acid Fermentation Condition of Preparation of Strawberry Vinegar

2003

AGROVOC Keywords

Bibliographic information