• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.549-558
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• 2018

The aim of this study was to investigate the characteristics and antioxidant activities of vinegar made with Etteum bell flower root (0.5%, 1%, 1.5% and 2%) during two-step fermentation. Acetic acid was fermented at $30^{\circ}C$ for 16 days and samples of vinegar were extracted at 2, 4, 6, 8, 10, 12 and 16 days. The pH of Etteum bell flower root vinegar did not significantly differ among the samples, but the acidity increased during fermentation. Alcohol content decreased at 16 days of fermentation and less than 1% alcohol was shown in all samples after fermentation. The pure acetic acid yield was 88.85~98.97%, whereby the total phenolic compound content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities increased as the ratio of the Etteum bell flower root increased. The sensory scores of vinegar fermented with 1.5% Etteum bell flower root are greater than those of vinegar prepared by other treatments. Therefore, vinegar with 1.5% Etteum bell flower root added is considered to be the most suitable for manufacturing.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.75-86
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• 1994

The study was conducted to research the desirable method for fermentation of acidic apple beverage in the farmhouse. Step by step fermentation(SSF), complex fermentation after crushing of the fruit(CCF), complex fermentation after slicing of the fruit(SCF) and natural fermentation added yeast only after slicing of the fruit(SYNF) were compared. The brief fermentor for using stationary complex fermentation in the farmhouse was made in this experiment. The ability of acid production, flavor, taste and color were measured by sensory evaluation and mechanical methods. The quality of vinegar by SYNF and SCF were estimated by color, flavor, content, composition of sugar, and organic acids, and which was a suitable fermentation method for the farmhouse. The strains of acetobacter, SYNF-1 and 2 were isolated from the SYNF vinegar, and if has been shown that the SYNF-1 was a main strain in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.460-465
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• 2001

To prepare vinegar using concentration apple juice, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation properties by two stage fermentation. In the first stage, the optimum conditions for maximum alcohol contents were 18.56。Brix of initial sugar concentration, 61.96 rpm of agitation rate and 67.32 hr of fermentation time. The optimum condition for maximum acidity in the second stage (vinegar fermentation) were 201.53 rpm of agitation rate and 179.42 hr of fermentation time. Malic acid content was the highest and its content little changed during acetic acid fermentation. Lactic acid content increased a little during alcohol fermentation. Acetic acid content apparently increased during acetic acid fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.39-44
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• 1994

To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.353-358
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• 1999

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.

• Food Science and Preservation
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• v.16 no.1
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• pp.33-39
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• 2009

To evaluate the quality of brown rice vinegar made by traditional fermentation in terms of Zymotechnic data and material content, vinegars prepared using a traditional leavening agent and yeast were compared. Amino acid, total nitrogen, free sugar, organic acid, and mineral levels were assessed, with vinegars made with initial brown rice contents of 12.36% (w/v). Vinegar made using Nuruk as fermenting agent (traditional fermentation, TF), with a brown rice content of 20% (w/v), and vinegar prepared using yeast for fermentation (control fermentation, CF), with a brown rice content of 12% (w/v) were compared. TF vinegar had a total nitrogen content about 2.0.4.6-fold that of CF vinegar. Total nitrogen in TF vinegar was 350.460 mg/100g, and in CF vinegar the level was 100.140 mg/100g. TF vinegar had more minerals, free sugars, and amino acids compared with CF vinegar. When free sugar was assessed, TF vinegar had a glucose level of 3.45 g/100g, double that of CF vinegar. Amino acid levels were five-fold higher in TF vinegar then in CF vinegar. When brown rice content was 36% (w/v), the amino acid level was $6088.22\;{\mu}g/mL$ in TF vinegar and $1194.05\;{\mu}g/mL$ in CF vinegar.

• Food Science and Preservation
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• v.30 no.4
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• pp.691-702
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• 2023

This study aimed to develop high value-added mulberry (Morus alba) vinegar by fermenting mulberry with yeast and acetic acid bacteria, for using it in various foods. To select the optimal strain for mulberry fermentation, different strains were tested and Saccharomyces cerevisiae SRCM101756 and Acetobacter pasteurianus SRCM102419, exhibiting excellent alcohol and acetic acid production ability during mulberry fermentation, were selected for fermentation. Mulberry vinegar was prepared using mulberry wine and the selected acetic acid bacteria, and the physicochemical properties and physiological effects were measured. The pH was 2.98 and total acidity was 4.70% by day 9 of fermentation, establishing the possibility of developing them into vinegars for industrial use. The angiotensin-glucosidase inhibition activity of mulberry vinegar increased from 13.22% to 19.19% in the 100-fold dilution, and from 42.35% to 46.11% in the 50-fold dilution, from before fermentation to after fermentation, respectively. The angiotensin-converting enzyme inhibition activity of mulberry vinegar was found to significantly increase from 44.82% before fermentation to 63.88% after fermentation in the 25-fold dilution. Moreover, a significant increase in pancreatic lipase inhibition activity after fermentation was observed. Thus, mulberry vinegar can be used as a functional material in vinegar and other foods.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.518-522
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• 1999

The garlic vinegar brewed with 5% ethanol solution added 10% crushed garlic was fermented by Acetobactor aceti 3281 at 3$0^{\circ}C$ for 26days. Pumpkin wine vinegar was made from acetic acid fermentation of pumpkin wine at 35$^{\circ}C$ for 26 days. Pumpkin wine vinegar was made from acetic acid fermentation of pumpkin wine at 35$^{\circ}C$ for 26days. The garlic vineger and pumkin wine vinegar contained 0.04mg/ml and 1.53mg/ml of total sugar 0.122/mg/ml and 0.406mg/ml of reducing sugar and 0.06 and 0.02% of ethanol. Specific gravity of garlic vinegar and pumkin wine vinegar was 8.53 and 8.48CFU/ml respectively. pH of garlic vinegar an pumkin vinegar was 3.06 and 3.20 respectively. Acidity of garlic vinegar and pumkin wine vinegar was 4.98 and 5.02 respectively. Sensory evaluation garlic of vinegar and pumkin wine vinegar was 2.7 and 3.9 respectively.

• Food Science and Preservation
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• v.30 no.6
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• pp.991-998
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• 2023

This study investigated the antioxidant activity of Aronia vinegar during acetic acid fermentation. As a result of acetic acid fermentation at 30℃ for 30 days with different initial ethanol contents, it was found that adjusting the initial ethanol content to 6% was optimal, at which 4.1% of acetic acid was produced. During fermentation under optimal conditions, the total polyphenol content decreased, but the content was higher than that of the control brown rice vinegar but lower than that of grape vinegar. The contents of flavonoids and tannins showed a decreasing pattern as acetic acid fermentation progressed, but they were higher than those of brown rice vinegar and grape vinegar. The DPPH scavenging activity was higher than 95.7% in all test groups, indicating that it would be possible to produce high-quality Aronia vinegar using the acetic acid fermentation method.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.95-103
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• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.