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Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration

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Abstract

High acidity vinegar using grape concentrate was manufactured by fed-batch fermentation without additional chemical nutrients. Physicochemical properties and volatile components were investigated at different wine vinegar fermentation stages (stages 1–4) and at different initial alcohol concentrations (IAC, 6–9%). Acetic acid production showed a high yield and a rapid increase with an IAC=6%. The contents of reducing sugar, free amino acids, total phenolics, and overall volatiles increased during stage 4 (high acidity vinegar) most likely due to addition of a feeding solution. High acidity vinegar produced using a fed-batch culture at an IAC of 6% is a source of functional constituents with improved physicochemical and volatile properties, compared to moderate acidity vinegar.

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Authors and Affiliations

  1. School of Food Science and Biotechnology, Kyungpook National University, Daegu, 702-701, Korea

    Yunhee Jo & Joong-Ho Kwon

  2. Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Jeonbuk, 580-185, Korea

    Ji-Yeong Baek & Il-Yun Jeong

  3. Department and Food Science and Technology, Keimyung University, Daegu, 704-701, Korea

    Yong-Jin Jeong

  4. Fermentation and Food Processing Division, Department of Agro-food Resources, NASS, RDA, Suwon, Gyeonggi, 441-853, Korea

    Soo-Hwan Yeo

  5. Department and Food Science and Technology, Seoul Women’s University, Seoul, 139-774, Korea

    Bong Soo Noh

Authors
  1. Yunhee Jo
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  2. Ji-Yeong Baek
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  3. Il-Yun Jeong
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  4. Yong-Jin Jeong
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  5. Soo-Hwan Yeo
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  6. Bong Soo Noh
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  7. Joong-Ho Kwon
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Correspondence to Joong-Ho Kwon.

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Jo, Y., Baek, JY., Jeong, IY. et al. Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration. Food Sci Biotechnol 24, 445–452 (2015). https://doi.org/10.1007/s10068-015-0059-2

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  • DOI: https://doi.org/10.1007/s10068-015-0059-2

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