Detecting Defects from the Alcoholic Fermentation of Apple Concentrates

摘要: This study compared and analyzed the quality characteristics of five different apple juice concentrates (A~E) after alcoholic fermentation to establish test indicators for their defects. From our results, titratable acidity was nearly similar in all diluted solutions. However, A D showed a high pH above 4.0 while B, C E exhibited low below 3.0. In terms free sugar content, maltose undetected D. contrast, about 698 mg% found more than 1,000 were detected B E. Malic acid, one main organic acids apple, measured at value 600 50 Potassium, minerals, 180 D, whereas small amount potassium, ranging between 6~9 present Preservative (by sorbic acid) not (A~E). When fermented, alcohol contents 11.2% 10.8% DAFB AAFB, respectively. Alcoholic almost did take place BAFB, CAFB EAFB. The use as yeast may have influenced fermentation. thought be either defective or contaminated based on analysis results acid.