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http://dx.doi.org/10.15207/JKCS.2021.12.9.185

Analysis of distillation process adoptability for Rubus coreanus balsamic vinegar production  

Sung, Ji-Youn (Department of Biomedical Laboratory Science, Microbiological Resource Research Institute, Far East University)
Lee, Ikheui (Department of Media & Visual Arts, Fermentation Research Laboratory, Far East University)
Publication Information
Journal of the Korea Convergence Society / v.12, no.9, 2021 , pp. 185-191 More about this Journal
Abstract
In our study, we evaluated possibility of distillation process introduction for Korean Rubus coreanus balsamic vinegar production development, has a less complicated and more rapid process leading to higher production volumes and cost savings. In order to investigate the applicability of concentrated vinegar fraction (CVF) and distilled vinegar fraction (DVF) obtained from the distillation process as balsamic and distillation vinegar, acidity, pH, and specific gravity (S.G.) were measured for the vinegar fraction obtained from the distillation process. The acidity of final CVF (60% of initial volume) obtained 4 types of vinegar (acidity; 4.42, 4.84, 5.61, and 6.35) were increased mean 38.1%, compared to initial acidities. Especially, acidity and pH of the final CVF was similar to balsamic vinegar. In addition, acidity of DVF also increased and it of the final fraction was 4.41%, 4.95%, 5.88%, and 6.72%, respectively. And it was suggested that the final DVF could be used as distilled vinegar. In this study, it was confirmed that vinegar can be effectively concentrated through the distillation process, and distilled vinegar can be produced at the same time. However, it is thought that the introduction of the distillation process can be decided only after additional biochemical characteristics such as organic acid content and antioxidant activity measurement for each vinegar fraction are analyzed.
Keywords
Concentrated vinegar; Balsamic vinegar; Rubus coreanus; Distilled vinegar; Distillation;
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