DETECTION METHOD OF ADULTERATION BY ALCOHOLIC FERMENTATION WITH AN APPLE CONCENTRATE

摘要

The present invention relates to a method of detecting the adulteration of an apple concentrate using alcoholic fermentation. The present invention is achieved by the steps of: treating 0.1% (w/v) of sodium sulfite at 80°C for one hour by extracting juice from apples, treating 0.2% (v/v) of pectin hydrolase at 60°C for one hour, and manufacturing a 65 Brix concentrate with a rotary vacuum concentrator at 80°C in 100 rpm; diluting the concentrate manufactured by a manufacturer to compare the quality characteristics of the manufactured concentrate with those of circulated apple concentrate; diluting the apple concentrates, inoculating yeast into the apple concentrates, and fermenting the apple concentrates with alcohol; and comparing and evaluating sugar contents and alcohol contents of the apple concentrates while the apple concentrates are fermented. The prevent invention has an excellent effect of providing a method of identifying an adulterated or modified apple concentrate.