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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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