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Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation

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Abstract

Purple sweet potato makgeolli vinegar made using a 2-stage fermentation method was evaluated. The highest alcohol concentration was 4% in a growth medium containing Acetobacter aceti ATCC 15973. Purple sweet potato makgeolli vinegar (PMV) had higher pH and lower acidity values than rice makgeolli vinegar (RMV). The total polyphenol content was 327.14 mg of GAE/L and the DPPH radical scavenging activity was 67.63% for PMV. Both values were much higher than for RMV. The total polyphenol and the DPPH radical scavenging activities of PMV decreased slowly during storage for 20 days, showing that stability of the antioxidant effect during storage was maintained.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 449-701, Korea

    Ji-Eun Chun, Moo-Yeol Baik & Byung-Yong Kim

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  1. Ji-Eun Chun
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  2. Moo-Yeol Baik
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  3. Byung-Yong Kim
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Correspondence to Byung-Yong Kim.

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Chun, JE., Baik, MY. & Kim, BY. Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation. Food Sci Biotechnol 23, 1145–1149 (2014). https://doi.org/10.1007/s10068-014-0156-7

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  • DOI: https://doi.org/10.1007/s10068-014-0156-7

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