Quality Properties of Pear Vinegars with High-Acidity under Different Fermentation Conditions
2014
Jo, D.J., Kyungpook National University, Daegu, Republic of Korea | Lee, H.J., Kyungpook National University, Daegu, Republic of Korea | Jeong, Y.J., Keimyung University, Daegu, Republic of Korea | Yeo, S.H., Rural Development Administration, Jeonju, Republic of Korea | Kwon, J.H., Kyungpook National University, Daegu, Republic of Korea
High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatographymass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.
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