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KMID : 1134820090380030372
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 3 p.372 ~ p.376
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A Comparative Analysis for Main Components Change during Natural Fermentation of Persimmon Vinegar
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Lee Sang-Hyun
Kim Jae-Cherl
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Abstract
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Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 ㎎%) and acetic acid (245 ㎎%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter’s color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 ㎎%) was the most abundant organic acid followed by lactic acid (712 ㎎%) and citric acid (48 ㎎%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.
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KEYWORD
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persimmon, vinegar, natural fermentation, manufacturing process, physicochemical property
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