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- W804248082 abstract "This study was conducted to investigate the effects of koji on the stability of anthocyanin pigments in aronia mak-geolli. Adding a 12% amount of aronia was determined due to its feasible alcohol fermentation and color discrim-ination. Redness and total anthocyanin contents of sul-dut decreased with the fermentation period. In the nurukgroup, adjustment of initial pH to 3.0, 3.5, and 4.5 resulted in higher redness and anthocyanin contents than non-pH adjustment at the initial fermentation period, whereas no significant differences in redness and anthocyanin con-tents were found between the two groups at the termination of fermentation. The ipguk group showed higher sta-bility of pigments than the nuruk groups. The residual cyanidin-3-O-arabinoside of the ipkuk group was determinedto be more than three times that of the nuruk groups. Furthermore, cyanidin-3-O-xyloside was only detected in theipkuk group at the termination of fermentation. Therefore, it was thought that ipguk was a more suitable leaveningagent than nuruk for the maintenance of anthocyanin stability on brewing of aronia makgeolli." @default.
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- W804248082 date "2014-11-30" @default.
- W804248082 modified "2023-09-24" @default.
- W804248082 title "아로니아 막걸리의 안토시아닌 안정성" @default.
- W804248082 hasPublicationYear "2014" @default.
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