Establishment of Quality Control Standardization for Pomegranate Vinegar
2007
Yae, M.J. (Lotte group RnD Center, Seoul, Republic of Korea) | Lee, G.H. (Lotte group RnD Center, Seoul, Republic of Korea) | Nam, K.H. (Lotte group RnD Center, Seoul, Republic of Korea) | Jang, S.Y. (Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea) | Woo, S.M. (Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea) | Jeong, Y.J. (Keimyung University and Keimyung Foodex Co. Ltd., Daegu, Republic of Korea), E-mail: [email protected]
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°Brix, but suitable to fruit vinegar standards at a concentration of 12°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.
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