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What is Fruit Vinegar Production and Benefits about?
This document summarizes a study on the production and characterization of four fruit vinegars made from orange, mango, cherry, and banana concentrates. The vinegars were produced through acetic fermentation and analyzed for total acidity, volatile compounds, and antioxidant activity. Total acidities ranged from 4.9-5.6% and acetic fermentation impacted aroma volatiles through oxidative reactions. Each vinegar retained compounds associated with the varietal aroma of its fruit, like monoterpenic alcohols in
- Author
- ivan esteves
- Language
- EN