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KMID : 1134820140430060877
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 6 p.877 ~ p.883
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Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation
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Sung Na-Hye
Woo Seung-Mi
Kwon Joong-Ho
Yeo Soo-Hwan
Jeong Yong-Jin
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Abstract
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This study investigated the manufacturing conditions of apple vinegar with high acetic acid content following fermentation according to alcohol concentration without any nutrients. We compared and analyzed the quality characteristics of high acetic acid fermentation by varying the initial alcohol content (6%, 7%, 8%, and 9%). In the results, it was possible to manufacture high acetic acid vinegar with 12% titratable acidity and an alcohol content of 6% and 7%. Lower initial alcohol content was associated with higher yield due to a shorter lag phase. For quality characteristics of the high acetic acid apple vinegar, pH was 2.91∼3.20, titratable acidity was 12.0%, and organic acid consisted of acetic acid, malic acid, critic acid and oxalic acids. Based on the results, high acetic acid apple vinegar was produced using a two stage fermentation process after alcohol fermentation but the further research is needed to reduce the time of fermentation in fed-batch culture for industrial use.
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KEYWORD
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vinegar, apple, high acidity, two stage, organic acid
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