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KMID : 1134820070360111425
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1425 ~ p.1430
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Establishment of Quality Control Standardization for Pomegranate Vinegar
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Yae Myeong-Jai
Lee Gyeong-Hweon
Nam Ki-Hyeok
Jang Se-Young
Woo Seung-Mi
Jeong Yong-Jin
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Abstract
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This study investigated alcohol and acetic acid fermentation conditions for the quality control of pomegranate vinegar. In the alcohol fermentation process, alcohol content was the highest at a pomegranate juice concentration of 16°Brix, but suitable to fruit vinegar standards at a concentration of 12°Brix. In the concentrated pomegranate juice alcohol fermentation free sugars, fructose and glucose were detected at the beginning of fermentation; at day 4 of fermentation only glucose was detected and decreased as time passed. Organic acids were also detected, including oxalic, lactic, acetic, and citric acid, and they did not change greatly during the alcohol fermentation process. In the acetic acid fermentation process, total acidity increased from 1.56% to 5.54%, where acetic acid increased; however, oxalic, lactic, and citric acids changed only slightly. In conclusion, pomegranate vinegar can undergo alcohol and acetic acid fermentation processes using concentrated pomegranate juice of 12°Brix.
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KEYWORD
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pomegranate juice, vinegar, alcohol, fermentation, quality control
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