Establishment of Quality Control Standardization for Pomegranate Vinegar

석류식초의 품질 관리 규격 확립

  • 여명재 (롯데중앙연구소) ;
  • 이경훤 (롯데중앙연구소) ;
  • 남기혁 (롯데중앙연구소) ;
  • 장세영 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 우승미 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
  • Published : 2007.11.30


This study investigated alcohol and acetic acid fermentation conditions for the quality control of pomegranate vinegar In the alcohol fermentation process, alcohol content was the highest at a pomegranate juice concentration of $16^{\circ}Brix$, but suitable to fruit vinegar standards at a concentration of $12^{\circ}Brix$. In the concentrated pomegranate juice alcohol fermentation free sugars, fructose and glucose were detected at the beginning of fermentation; at day 4 of fermentation only glucose was detected and decreased as time passed. Organic acids were also detected, including oxalic, lactic, acetic, and citric acid, and they did not change greatly during the alcohol fermentation process. In the acetic acid fermentation process, total acidity increased from 1.56% to 5.54%, where acetic acid increased; however, oxalic, lactic, and citric acids changed only slightly. In conclusion, pomegranate vinegar can undergo alcohol and acetic acid fermentation processes using concentrated pomegranate juice of $12^{\circ}Brix$.


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