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KMID : 1011620140300060792
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 6 p.792 ~ p.799
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Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology
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박희전:Park Hee-Jeon
정소희:Jeong So-Hee/윤해훈:Yoon Hae-Hoon/정지혜:Jung Ji-Hye/송지영:Song Ji-Young
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Abstract
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This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different (p≤.01), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.
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KEYWORD
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aronia (black chokeberry), vinegar, fermentation, optimization, response surface methodology (RSM)
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