Vinegar Production from subtropical Fruits

난지과실을 이용한 식초제조

  • 김동한 (목포대학교 식품영양학과) ;
  • 이정성 (대전지방 식품의약품안전청)
  • Published : 2000.02.01


Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentatio broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruit vinegar was clarified up to 93.1~97.4 of light transmittance by using 0.6% of kaki shibu for 4 days at 1$0^{\circ}C$. After aging for 60 days at 1$0^{\circ}C$, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vineger was remarkably higher than the other, while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.


  1. J. Korean Soc. Food Sci. Nutr. v.28 Studies on the production of vinegar from fig. Kim, D.H.
  2. Res. Rept. RDA v.32 A study on the manufacturing of vinegar from fallen apples Hwang, O.S.;Park, H.J.;Chun, H.K.;Chang, C.M.
  3. Kor. J. Appl. Microbiol. Bioeng. v.8 The manufacture of vinegar from fallen persimmons Kim, M.C.;Cho, K.T.;Shim, K.H.
  4. J. Korean Soc. Food Nutr. v.25 Production of vinegar using deteriorated deastringent persimmons during low temperature storage Hong, J.H.;Lee, G.M.;Hur, S.H.
  5. J. Korean Soc. Food Sci. Nutr. v.25 Studies on the acetic acid fermentation using maesil juice Kim, Y.D.;Kang, S.H.;Kang, S.K.
  6. Res. Rep. Agric. Sci. Tech. v.8 Studies on the utilization of orange peel in the spirit vinegar brewing Kim, Y.H.;Park, Y.J.;Sohn, C.B.
  7. J. Korean Soc. Food Nutr. v.21 A study on cultural conditions for acetic acid production employing pear juice Oh, Y.J.
  8. Korean J. Ginseng Sci. v.4 Studies on the effect of Korean ginseng components on acetic acid fermentation (1) Nam, S.H.;Yu, T.J.
  9. J. Korean Soc. Food Sci. Nutr. v.27 The establishment of optimum cultural conditions for manufacturing garlic vinegar Ko, E.J.;Hur, S.S.;Choi, Y.H.
  10. Kor. J. Appl. Microbiol. Biotechnol. v.27 Production of vinegar from onion Park, Y.K.;Jung, S.T.;Kang, S.G.;Park, I.B.;Cheun, K.S.;Kang, S.K.
  11. J. Ferment. Technol. v.48 Studies on factors to promote acetic acid fermentation by Acetobacter rancens (1) Hijikata, T.;Takano, M.;Terui, G.
  12. Nippon Shokuhin Kogyo Gakkaishi v.28 Separation of the substances from yeast extract to accelerate acetic acid production Nanba, T.;Takeuchi, T.
  13. Nippon Shokuhin Kogyo Gakkaishi v.30 Stimulative effects of miso and soy sauce for acetic acid fermentation Nanba, T.;Kato, H.
  14. Nippon Shokuhin Kogyo Gakkaishi v.27 Effect of stationary and aerated brewing methods on qualities of rice vinegar Nakayama, S.
  15. Kor. J. Appl. Microbiol. Biotechnol. v.20 Production of high acetic acid vinegar using two stage fermentation Yoo, Y.J.;Ahn, P.U.;Choi, C.U.;Son, S.H.
  16. J. Korean Soc. Food Nutr. v.23 Investigation of the condition of acetic acid fermentation with high concentration ethanol resistant Acetobacter sp. FM-10 Park, K.S.;Lee, M.S.;Mok, J.S.;Chang, D.S.
  17. J. Brew. Soc. Japan. v.75 Studies on clarification of the acetic acid fementation liquid (Part 1). A froth flotation and treatment of the concentrated cell suspension Yamazaki, K.
  18. J. Agric. Food Chem. v.28 Hydrophobic interaction in tannin-protein complexes Oh, H.I.;Hoff, J.E.;Armstrong, G.S.;Haff, L.A.
  19. Foods and Biotechnology v.4 Relationship between the cimbination level of tannin and protein, and the turbidity of persimmon vinegar Alcasabas, M.D.D.;Chung, K.S.;Ahn, B.H.;Choi, S.Y.
  20. J. Agr. Food Chem. v.20 Identification of volatile components in vinegars by gas chromatography-mass spectrometry Kahn, J.H.;Nickol, G.B.;Corner, H.A.
  21. J. Ferment. Technol. v.51 Conversion of non-volatile organic acids to acetic acid in acetic acid fermentation Furukawa, S.;Takenaka, N.;Ueda, R.
  22. Nippon Nogeikagaku Kaishi v.58 Thermal properties of aqueous acetic acid solutions and aged vinegars at low temperature Horike, S.;Ohkuma, H.;Akahoshi, R.
  23. Korean J. Food Sci. Technol. v.30 Volatile compounds and sensory odor properties of commercial vinegars Yoon, H.N.;Moon, S.Y.;Song, S.H.
  24. J. Korean Soc. Food Sci. Nutr. v.28 The quality comparison of apple vinegar by two stages fermentation with commercial apple vinegar Jeong, Y.J.;Seo, J.H.;Lee, G.D.;Park, N.Y.;Choi, Y.H.
  25. Korean J. Food Sci. Technol. v.29 Comparative analysis of commercial vinegars in physicochemical properties, minor components and organoleptic tastes Moon, S.Y.;Chung, H.C.;Yoon, H.N.
  26. J. Agr. Food Chem. v.28 Analysis of total phenols using the prussian blue method Rolando, B.;Domenica, T.;Stefani, G.
  27. SAS : SAS User's Guide to the Statistical Analysis System
  28. J. Korean Agric. Chem. Soc. v.30 Studies on the digestion of beef by ficin treatment Kim, J.S.;Kim, J.P.