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Characterization of Vinegar using Rubus crataegifolius and Rosa rugosa Thunb
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산딸기와 해당화를 이용하여 제조한 식초의 발효 특성

논문 기본 정보

Type
Academic journal
Author
Woo-Cheul Han (강원대학교) Seol-Hee Ji (강원대학교) Jeonghee Surh (강원대학교) Mi-Hyun Kim (강원대학교) Jae-Cheol Lee (강원대학교) Ki-Hyo Jang (강원대학교)
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.20 No.4 KCI Accredited Journals
Published
2010.8
Pages
582 - 588 (7page)

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Characterization of Vinegar using Rubus crataegifolius and Rosa rugosa Thunb
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Production of vinegar by fermentation using Rubus crataegifolius (Korean raspberry) and Rosa rugosa Thunb (Haedanghwa) were investigated. At the first step, ethanol fermentation performed for 12 days on Haedanghwa wine containing 17.6oBrix sugar concentration, 6.2% ethanol concentration, and pH 2.9, and on Korean raspberry-Haedanghwa wine containing 7.0oBrix sugar concentration, 11.4% ethanol concentration, and pH 3.4. In the second step, after supplementation of 1% acetic acid to Haedanghwa wine and Korean raspberry-Haedanghwa wine which adjusted their ethanol concentration to 6%, aerotropic acetic acid fermentation was carried out using Acetobacter aceti at 30℃ and 200 rpm for a period of 12 days. Korean raspberry-Haedanghwa vinegar contained a 3.7% concentration of acetic acid. Total phenolic compounds and color in Korean raspberry-vinegar was higher than that in Rosa rugosa Thunb vinegar. This result demonstrates that use of Korean raspberry and Haedangwha mixture for vinegar fermentation improves the color and taste of the final product.
#Acetic acid fermentation #Korean raspberry #Rosa rugosa #Rubus crataegifolius #vinegar

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Abstract
서론
재료 및 방법
결과 및 고찰
요약 및 결론
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References (27)

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1. [단행본] - Albright SC / 1999 / Data analysis and decision making with Microsoft Excel. Pacific Grove, Calif / Brooks/Cole Publishing Co. google schola 2. [학술지(정기간행물)] - Cho Y / 1979 / A study on flavorous taste components in kimchi-on free amino acids / Korean J Food Sci Technol 11 : 26 ~ 31 google schola 3. [기타자료] - Choi SY / 2009 / The method for making wild strawberry wine. Korean patent (unexamined) 2009-0076201 google schola 5. [학술지(정기간행물)] - Hashidoko Y / 2002 / Characterization of five phyllosphere bacteria isolated from Rosa rugosa leaves, and their phenotypic and of metabolic properties / Biosci Biotechnol Biochem 66 : 2474 ~ 2478 google schola 6. [학술지(정기간행물)] - Hwang IK / 1975 / Studies on the anthocyanins in wild vines (Vitis amurensis Ruprecht) (II) - Identification of anthocyanins in wild vines / J Korean Soc Appl Biol Chem 18 : 188 ~ 193 google schola

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