Establishment of Quality Control Standardization for Pomegranate Vinegar

여명재,; 이경훤,; 남기혁,; 장세영,; 우승미,; 정용진,

doi:10.3746/jkfn.2007.36.11.1425

Cited by 13 publications

(1 citation statement)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, cultivars can also affect wine composition and not all may be useful for optimal fermentation purposes (Towantakavanit, Park, & Gorinstein, 2011). Thus, taking into account the great diversity existing among the sensorial and phytochemical properties of pomegranate cultivars (Mena, García-Viguera et al, 2011), differences in the final quality of pomegranate varietal wines should be expected.Despite these considerations and the fact that some work on pomegranate fermented juices has already been performed (Yae et al, 2007;Zhuang et al, 2011), there is no substantial information on pomegranate wine composition, covering all stages of the pomegranate winemaking process. Cocoa (Theobroma cacao L.) is world-wide known for its beans used in the manufacture of chocolate.…”

mentioning

confidence: 99%

Fermented Fruit Juice Production Using Unconventional Seasonal Fruits Through Batch Fermentation

D’Souza¹,

A.Naik²,

Rao³

et al. 2017

J microb biotech food sci

View full text Add to dashboard Cite

The attempt was made in the present work to ferment the juice of unconventional fruits. Jamun (Syzgium cumini L.), pomegranate, Cocoa (Theobroma cacao L.) were chosen for the study. Fruits were collected from local market and farmers. Juice was extracted from the fruits and initial sugar was maintained between 13 to 26 °Brix. Fermentation was carried out using Saccharomyces cerevisiae at room temperature. Fixed acidity estimated in terms of tartaric acid equivalent was determined in the range of 4.2 to 6.9g/L. Radical scavenging activity of the fermented juice was between the range of 1.42 to 1.96 mmol TE/L. Metals such as Cd, Cu, Mn, Ni, Pb and Zn were estimated. Residual sugar was within 3mg/ml. Ethanol concentration was estimated in the range of 5.25 to 10.67% (v/v).

show abstract

mentioning

confidence: 99%