Effects of sugars addition in alcohol fermentation of oriental melon.

摘要

This study investigated the effects of type of sugar added on alcoholic fermentation of oriental melon juice. Results showed that pH was not significantly different depending on sugar type added and fermentation time. Total acidity increased with fermentation time in all groups to approx 1.4% at the 9th day of fermentation. Sugar content initial level was 22 degrees Brix. Addition of sucrose, fructose and glucose led to levels of 6.6-6.8 degrees Brix while honey and fructooligosaccharide showed a slightly higher level of 8.1 degrees Brix at the 9th day of fermentation. Although free sugar content differed in the early phase of fermentation depending on type of added sugar (sucrose, fructose, glucose) it decreased with fermentation time to nearly non-detectable at the 9th day of fermentation. Lactic acid and acetic acid were observed in all phases of fermentation and their contents became gradually higher with fermentation time. Alcohol content was highest in melon juice fermented with added sucrose (12.80%) and was relatively low in melon juice with added fructose and oligosaccharides. Acetaldehyde, n-propanol and iso-amyl alcohol contents were not significantly different for types of added sugar and methanol content was the lowest in melon juice with added fructose (84.99 ppm).