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사과식초 제조를 위한 사과주스의 알코올발효 특성 모니터링
신은정 ( Eun Jeong Shin ),강복희 ( Bok Hee Kang ),이상한 ( Sang Han Lee ),이동선 ( Dong Sun Lee ),허상선 ( Sang Sun Hur ),신기선 ( Kee Sun Shin ),김성호 ( Swong Ho Kim ),손석민 ( Seok Min Son ),이진만 ( Jin Man Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.6
The alcohol fermentation of apple juice was optimized as a preliminary study for the production of natural apple cider vinegar. To gain an optimal fermentation yield, a central composite design was used to investigate the effects of the independent variables [initial Brix (12/14/16/18/20, X1), fermentation time(48/54/60/66/72h, X2), and fermentation temperature(24/26/28/30/32℃, X3)] on the dependent variables (alcohol content, reducing sugar, Brix, acidity). The alcohol content was 3.4-6.4%, the reducing sugar was 1.93-6.24%, and the Brix was 6.1-13.8°. The alcohol content was mainly affected by the fermentation temperature and increased along with the fermentation time and temperature. The amount of the reducing sugar was significantly affected by the initial Brix and fermentation temperature. The optimal conditions for the alcohol content were found to be 15.22 initial Brix, 64.97 h fermentation time, and 31.56℃ temperature.