산딸기와 해당화를 이용하여 제조한 식초의 발효 특성

• Published in: 東아시아食生活學會誌 Vol. 20; no. 4; pp. 582 - 588
• Main Authors: 한우철(Woo-Cheul Han), 지설희(Seol-Hee Ji), 서정희(Jeonghee Surh), 김미현(Mi-Hyun Kim), 이재철(Jae-Cheol Lee), 장기효(Ki-Hyo Jang)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2010
• Subjects: 생활과학; Rosa rugosa; Rubus crataegifolius; Korean raspberry; Acetic acid fermentation; vinegar
• ISSN: 1225-6781; 2288-8802

Production of vinegar by fermentation using Rubus crataegifolius (Korean raspberry) and Rosa rugosa Thunb (Haedanghwa) were investigated. At the first step, ethanol fermentation performed for 12 days on Haedanghwa wine containing $17.6^{\circ}Brix$ sugar concentration, 6.2% ethanol concentration, and pH 2.9, and on Korean raspberry-Haedanghwa wine containing $7.0^{\circ}Brix$ sugar concentration, 11.4% ethanol concentration, and pH 3.4. In the second step, after supplementation of 1% acetic acid to Haedanghwa wine and Korean raspberry-Haedanghwa wine which adjusted their ethanol concentration to 6%, aerotropic acetic acid fermentation was carried out using Acetobacter aceti at $30^{\circ}C$ and 200 rpm for a period of 12 days. Korean raspberry-Haedanghwa vinegar contained a 3.7% concentration of acetic acid. Total phenolic compounds and color in Korean raspberry-vinegar was higher than that in Rosa rugosa Thunb vinegar. This result demonstrates that use of Korean raspberry and Haedangwha mixture for vinegar fermentation improves the color and taste of the final product.