Quality Characteristics of Kiwi Wine on Alcohol Fermentation Strains
2007
Woo, S.M. (Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea) | Lee, M.H. (Kyongbuk College of Science, Chilgok, Republic of Korea) | Seo, J.H. (Yeungnam College of Science and Technology, Daegu, Republic of Korea) | Kim, Y.S. (Korea Food Research Institute, Sungnam, Republic of Korea) | Choi, H.D. (Korea Food Research Institute, Sungnam, Republic of Korea) | Choi, I.W. (Korea Food Research Institute, Sungnam, Republic of Korea) | Jeong, Y.J. (Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea), E-mail: [email protected]
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.
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Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library