Fermentation of cider was carried out by commercial wine yeasts (Saccharomyces cerevisiae EC1118, W-3, OC2 and Fermivin) using three Korean major apple varieties (Fuji, Jonathan and Hongro). Apple juices prepared by filtration of crushed apples in the presence of 250 ppm of potassium metabisulfite w...
Fermentation of cider was carried out by commercial wine yeasts (Saccharomyces cerevisiae EC1118, W-3, OC2 and Fermivin) using three Korean major apple varieties (Fuji, Jonathan and Hongro). Apple juices prepared by filtration of crushed apples in the presence of 250 ppm of potassium metabisulfite were adjusted to 24 °Brix with sucrose before inoculation of yeasts. Frementation characterstics of apple wine were determined by measuring change in the alcohol contents and pH, total acidity and sugar, reducing sugar, total phenolic compunds and hue valu, and intensity valu, browning and viable cell count. Based on the apple varieties, Fuji apple showed strong alcohol fermentation but Jonathan apple showed slow fermentation. However, Jonathan apple wine exhibited a high level of total phenolic compounds. Physicochemical characteristics of apple wine were determined by measuring organic acid free sugre, aldehyde, minor alcohol. In the case of Jonathan apple, the color was changed into red from yellow at the beginning of fermentation and into yellow again as the alcohol content increased. In the sensory evaluation, Jonathan apple wines showed the highest scores in color, flavor, taste and overall preference among the three apple wines. Therefore, it was proposed that blending of Fuji and Jonathan apple wines might be helpful to make a cider with a relatively high alcohol level and high sensory scores.
Fermentation of cider was carried out by commercial wine yeasts (Saccharomyces cerevisiae EC1118, W-3, OC2 and Fermivin) using three Korean major apple varieties (Fuji, Jonathan and Hongro). Apple juices prepared by filtration of crushed apples in the presence of 250 ppm of potassium metabisulfite were adjusted to 24 °Brix with sucrose before inoculation of yeasts. Frementation characterstics of apple wine were determined by measuring change in the alcohol contents and pH, total acidity and sugar, reducing sugar, total phenolic compunds and hue valu, and intensity valu, browning and viable cell count. Based on the apple varieties, Fuji apple showed strong alcohol fermentation but Jonathan apple showed slow fermentation. However, Jonathan apple wine exhibited a high level of total phenolic compounds. Physicochemical characteristics of apple wine were determined by measuring organic acid free sugre, aldehyde, minor alcohol. In the case of Jonathan apple, the color was changed into red from yellow at the beginning of fermentation and into yellow again as the alcohol content increased. In the sensory evaluation, Jonathan apple wines showed the highest scores in color, flavor, taste and overall preference among the three apple wines. Therefore, it was proposed that blending of Fuji and Jonathan apple wines might be helpful to make a cider with a relatively high alcohol level and high sensory scores.
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