Detecting Defects from the Alcoholic Fermentation of Apple Concentrates
2013
Sung, N.H., Kyungpook National University, Daegu, Republic of Korea | Woo, S.M., Keimyung University, Daegu, Republic of Korea | Yeo, S.H., NAAS, RDA, Gyeonggi, Republic of Korea | Yeo, M.J., Lotte R and D Center, Seoul , Republic of Korea | Lee, K.H., Lotte R and D Center, Seoul , Republic of Korea | Jeong, Y.J., Keimyung University, Daegu, Republic of Korea
This study compared and analyzed the quality characteristics of five different apple juice concentrates (A～E) after alcoholic fermentation to establish test indicators for their defects. From our results, the titratable acidity was nearly similar in all diluted solutions. However, A and D showed a high pH of above 4.0 while B, C and E exhibited a low pH of below 3.0. In terms of free sugar content, maltose was undetected in A and D. In contrast, about 698 mg% maltose was found in C and more than 1,000 mg% maltose were detected in B and E. Malic acid, one of the main organic acids in apple, was measured at a high value of about 600 mg% in A and D and about 50 mg% in B, C and E. Potassium, one of the main minerals, was about 180 mg% in A and D, whereas a small amount of potassium, ranging between 6～9 mg% were present in B, C and E. Preservative (by sorbic acid) was not detected at all in all apple juice concentrates (A～E). When the above diluted apple concentrates were fermented, the alcohol contents were 11.2% and 10.8% in DAFB and AAFB, respectively. Alcoholic fermentation almost did not take place in BAFB, CAFB and EAFB. The use of maltose as the yeast may have influenced the fermentation. However, B, C and E were thought to be either defective or contaminated apple concentrates based on the analysis results of free sugar and organic acid.
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