Effects of Tannins from Astringent Persimmons in Alcohol Fermentation for Persimmon Vinegars
2000
Seo Ji-Hyung Dept. of Tradition Fermented Food, Kyongbuk College of Science, Kyongbuk 718-850 (Korea Republic) Jeong Yong-Jin Dept. of Food Science and Technology, Keimyung University, Taegu 704-701 (Korea Republic)
This study was investigated effects of tannins from astringent persimmons in alcohol fermentation for persimmon vinegars. The tannins extracted from green gersimmon greatly inhibited the growth of S. kluyveri DJ97 and S. cerevisiae YJK20, followed by mature and soft persimmon tannins. S. kluyveri DJ97 was more resistant against persimmon tannin than S. cerevisiae YJK20. Sugar content in alcohol fermenting liquids slowly decreased when the addition contents of tannin was high. So sugar contents in group (3) and (4) decreased continually until 3th day. But at 6th day, sugar contents in all groups were similar such as 5.8~6.0 Brix. The lower addition contents of tannins, it tood the shorter period to produce alcohol. But for the highest content in alcohol, there was little difference among group (1),(2) and (3). The colors of fermenting liquid, however, were affected significantly by the tannin content. At final fermenting liquid of group (4) 'a' values increased very much resulting in very high 'a/b' value. Turbidity in all groups was similar at the beginning but in group (4) was absolutely high at 4th day. Total phenolic materials and soluble tannins decreased during alcohol fermentation.
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