Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Quality Comparison of Apple Vinegar by Two Stages Fermentation with Commercial Apple Vinegar

2단계 발효에 의한 사과식초와 시판 사과식초이 품질비교

  • 정용진 (경북과학대학 전통발효식품과) ;
  • 서지형 (경북과학대학 전통발효식품과) ;
  • 이기동 (경북과학대학 전통발효식품과) ;
  • 박난영 (경북대학교 식품공학과) ;
  • 최태호 (삼성물산 품질과학연구소)
  • Published : 1999.04.01
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Abstract

We produced the apple vinegar with only apple fruits, no adding sugar and others through two stages fermentation(alcohol fermentation and acetic acid fermentation). At the first stage, apple wine contained 5% alcohol was produced at the 5th day. And through the second stage, acetic acid fer mentation, apple vinegars of which total acidity is 5.88% were produced. In comparision with com mercial vinegars for physicochemical quality, it was the lowest in total acidity. But contents of oxalic, tartaric, malic, citric, succinic acid in it were higher than other vinegars. Especially the content of malic acid in it was higher 5 times than other vinegars. Malic acid was known that it was abundant in apple fruits. Also the contents of free amino acids were distinctly high such as 21.97mg% in two stages fermented apple vingars. Potassium content in it was higher 4 times than other vinegars. So it was supposed that two stages fermented vinegar had much higher quality than commercial vinegars.

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References

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