Effect of Pectinase Treatment on the Extraction Yield Improvement from Rubus coreanus Juice and Physicochemical Characteristics during Alcohol Fermentation
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초록
The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at 24 °Brix by addition of sucrose (24B-group), and the group fermented at 8 °Brix by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to 8.2～8.3 and 7.7～8.0% after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher (1.18～1.22%) than for the control group (1.02%). The initial L* and b* values of R. coreanus juice decreased with enzyme treatment, and the a* value increased, but the color difference (ΔE) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were 16.01～16.22% and 13.29～13.52%, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were 0.359～0.404 and 0.520～0.604 mg/mL, respectively, and within standard regulations (1 mg/mL).
Abstract
The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at 24 °Brix by addition of sucrose (24B-group), and the group fermented at 8 °Brix by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to 8.2～8.3 and 7.7～8.0% after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher (1.18～1.22%) than for the control group (1.02%). The initial L* and b* values of R. coreanus juice decreased with enzyme treatment, and the a* value increased, but the color difference (ΔE) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were 16.01～16.22% and 13.29～13.52%, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were 0.359～0.404 and 0.520～0.604 mg/mL, respectively, and within standard regulations (1 mg/mL).
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