Characteristics of Alcohol Fermentation of Citrus Fruit Hydrolysates
2010
Jang, S.Y., Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea | Woo, S.M., Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea | Park, C.W., Keimyung University and Keimyung Foodex Co. Ltd., Daegu, 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
The present study investigated the alcohol fermentation characteristics of citrus fruit hydrolysates for the development of citrus fruit wine with enhanced functionality. The alcohol content of whole citrus (A) and removed peels citrus fruit (B) was 10.13% and 10.83%, respectively. The sugar content of (A) was 12.98°Brix, which was slightly higher than that of (B) (11.38°Brix), but no significant difference in the alcohol fermentation characteristics was observed. Although the hesperidin content was not largely affected by removed peels the narirutin content of (A) was increased to 281.31 μM, which was significantly higher than that of (B) (199.05 μM). Thus, the whole citrus was used for fermentation. Investigation of alcohol fermentation characteristics based on yeast type found that the maximum alcohol content was 12.75% when S. bayanus EC-1118 was used. The alcohol content reached 12.40% at an initial acidity of 0.2%, but when the initial acidity was higher than 0.2%, the alcohol content was slightly decreased. At an initial sugar content of 22°Brix, the alcohol content was 11.65%, and the maximum alcohol content of 12.85% was observed when at an initial sugar content of 24°Brix.
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