Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation

2단계 발효에 의한 고산도 사과식초의 품질특성

  • Sung, Na-Hye (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Woo, Seung-Mi (Dept. of Food Science and Technology, Keimyung University) ;
  • Kwon, Joong-Ho (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Yeo, Soo-Hwan (Fermentation and Food Processing Division, Department of Agrofood Resources, NAAS, RDA) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University)
  • 성나혜 (경북대학교 식품공학과) ;
  • 우승미 (계명대학교 식품가공학과) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 정용진 (계명대학교 식품가공학과)
  • Received : 2013.09.02
  • Accepted : 2014.05.01
  • Published : 2014.06.30


This study investigated the manufacturing conditions of apple vinegar with high acetic acid content following fermentation according to alcohol concentration without any nutrients. We compared and analyzed the quality characteristics of high acetic acid fermentation by varying the initial alcohol content (6%, 7%, 8%, and 9%). In the results, it was possible to manufacture high acetic acid vinegar with 12% titratable acidity and an alcohol content of 6% and 7%. Lower initial alcohol content was associated with higher yield due to a shorter lag phase. For quality characteristics of the high acetic acid apple vinegar, pH was 2.91~3.20, titratable acidity was 12.0%, and organic acid consisted of acetic acid, malic acid, critic acid and oxalic acids. Based on the results, high acetic acid apple vinegar was produced using a two stage fermentation process after alcohol fermentation but the further research is needed to reduce the time of fermentation in fed-batch culture for industrial use.


Supported by : 농촌진흥청


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