Mariam. Banna (1) * and Mohammed. Al-Azem (1)
(1). Dept. of Food Engineering Technologies, Faculty of Technical Engineering University of Aleppo, Aleppo, Syria.
(*Corresponding author: Eng. Mariam Banna, E-Mail mariambanna18@gmail.com)
Received: 14/11/2022 Accepted: 8/03/2023
Abstract:
This study includes the production of grape and pomegranate vinegar with and without adding yeast and ratio with raw vinegar in surface way method in vitro and studying some of physiochemical properties of the vinegar (the percentage of substances, brix, density, ash, pH, reducing sugar, total phenols, and acetic acid). The results showed the superiority of the samples that were inflamed with yeast and water grafting with raw vinegar in all the specialties physicochemical contours for samples to which yeast or raw vinegar has not been pumped at a significant level. The percentage of acetic acid in grape vinegar was higher in G2 and G3 (6.19،10.98) % respectively. and higher in the percentage of total phenolic compound in G2 and G3 (324.53، 349.07) mg/l respectively. And about pomegranate vinegar, yeast had a clear effect on a decrease in reducing sugar in reached P2 and P3 (1.18،3.08) % respectively and thus a decrease in the value of pH reached P2 and P3 (2.8،2.63) respectively at a significant level and thus an increase of the percentage of acetic acid reached (7.51,4.91) % respectively.
Key words: grape vinegar, Pomegranate vinegar, surface method, Orleans, acetic acid.
Full paper in Arabic: pdf