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Abstract ▼ AI-Helper

The 7.5% wax gourd-added mash composed of 7.5% brown rice. 1.5% malt. 3% red ginseng and 6% ethanol solution, and mash which 7.5% wax gourd was not added were fermented as vinegar and produced acetic acid, with the use of Acetobacter aceti 3281, at 25$\^{C}$ for 150 days. As the result, v...

The 7.5% wax gourd-added mash composed of 7.5% brown rice. 1.5% malt. 3% red ginseng and 6% ethanol solution, and mash which 7.5% wax gourd was not added were fermented as vinegar and produced acetic acid, with the use of Acetobacter aceti 3281, at 25$\^{C}$ for 150 days. As the result, vinegar of no added-wax gourd was shown containing 3.3 % total sugar, 1.5% reducing sugar, 11.5 absorbance at 280nm, 2.7$\mu$M/ml amino acid, and 0.5 % ethanol, 3.0 pH, 4.59% acidity, 5.2% organic acid. The 7.5% wax gourd-added vinegar showed 2.3% of total sugar, 1.1% reducing sugar, 10.8 absorbance at 280nm, 2.1 $\mu$ M/ml amino acid, 1.2% ethanol, 3.1 pH, 4.61% acidity, 4.9% organic acid. In preference test of 5-points in full, red ginseng vinegar showed 3.86, and wax gourd-red ginseng vinegar 3.66.

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