Changes in the Physicochemical Properties of Tomato Wine by Alcohol Fermentation
2010
Kim, O.M., Korea International Wine Institute Co., Ltd., Daegu, Republic of Korea | Jang, S.Y., Keimyung University, Daegu, Republic of Korea | Woo, S.M., Keimyung University, Daegu, Republic of Korea | Jo, Y.J., Keimyung University, Daegu, Republic of Korea | Choi, M.S., Kyungpook National University, Daegu, Republic of Korea | Jeong, Y.J., Keimyung University, Daegu, Republic of Korea
This study was conducted to investigate the physicochemical and quality characteristics of alcohol fermentation of tomato. For yeast, Saccharomyces bayanus Lalvin EC-1118 displayed the highest alcohol content (11.8%), whereas titratable acidity and pH did not differ significantly between different yeasts. Alcohol fermentation conducted at higher temperature (25℃) resulted in higher alcohol content and lower sugar level. The highest alcohol content was produced using 11.4% sucrose and 11.1% fructo-oligosaccharide. These two saccharides were suitable for tomato alcohol fermentation. Lycopene levels were similar regardless of sugar type, and were approximately 4.2 mg%. To improve lycopene content, three types of fruit wine with low-dose lycopene (LDL), medium-dose lycopene (MDL), and high-dose lycopene (HDL) were made. Their alcohol contents were not significantly different (10.0~10.8%). Lycopene contents of LDL, MDL, and HDL wine were 4.25 mg%, 11.40 mg%, and 20.45 mg%, respectively. Therefore, HDL tomato wine should be manufactured.
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