Alchol Fermentation Characteristics of the Korean Native Mulberry(Morus spp.)

Alchol Fermentation Characteristics of the Korean Native Mulberry(Morus spp.)

This study was carried out to investigate the fermentation characteristics and optimum conditions for alcohol fermentation of the Korean native mulbery. The yeast strains of S. kluyveri DJ97, La parisienne (Saccharomyces cerevisiae, Netherlands) and Enoferm (Saccharomyces cerevisiae, Denmark) produc...

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Veröffentlicht in:Journal of food science and nutrition (Pusan, Korea : 2003) Korea : 2003), 2006-06, Vol.11 (2)
Hauptverfasser: Kim, O.M. (Faculty of Hotel Culinry Arts, Taekyeung College, Kyoungsan, Republic of Korea), Woo, S.M. (Keimyung University, Daegu, Republic of Korea), Park, Y.K. (Korea Food Research Institute, Seongnam, Republic of Korea), Jeong, Y.J. (Keimyung University, Daegu, Republic of Korea), E-mail: yjjeong@kmu.ac.kr
Format: Artikel
Sprache:eng
Schlagworte:
ALCOHOLES
ALCOHOLS
ALCOOL
FERMENTACION
FERMENTATION
MORUS
VIN
VINOS
WINES
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Zusammenfassung:This study was carried out to investigate the fermentation characteristics and optimum conditions for alcohol fermentation of the Korean native mulbery. The yeast strains of S. kluyveri DJ97, La parisienne (Saccharomyces cerevisiae, Netherlands) and Enoferm (Saccharomyces cerevisiae, Denmark) produced higher alcohol concentrations than other strains, and further study was therefore performed with these three species. The optimum additional water content for maximizing alcohol concentration was 250% (v/w).
ISSN:1226-332X