{"id":7927,"date":"2024-06-21T08:17:06","date_gmt":"2024-06-21T08:17:06","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=7927"},"modified":"2024-06-21T08:20:07","modified_gmt":"2024-06-21T08:20:07","slug":"study-of-some-physiochemical-properties-of-grape-vinegar-and-pomegranate-vinegar-produced-in-surface-method-in-vitro","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=7927","title":{"rendered":"Study of Some Physiochemical Properties of Grape Vinegar and Pomegranate Vinegar Produced in Surface Method in Vitro"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Mariam. Banna <sup>(1)<\/sup> * and \u00a0Mohammed. Al-Azem<sup> (1)<\/sup><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(1). Dept. of Food Engineering Technologies, Faculty of Technical Engineering University of Aleppo, Aleppo, Syria.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(*Corresponding author: Eng. Mariam Banna, E-Mail<a href=\"mailto:mariambanna18@gmail.com\"><u> mariambanna18<\/u>@gmail.com<\/a><u>)<\/u><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\">Received: 14\/11\/2022\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 8\/03\/2023<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\"><strong>Abstract:\u00a0<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\">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 G<sub>2<\/sub> and G<sub>3<\/sub> (6.19\u060c10.98) % respectively. and higher in the percentage of total phenolic compound in G<sub>2<\/sub> and G<sub>3<\/sub> (324.53\u060c 349.07) mg\/l respectively. And about pomegranate vinegar, yeast had a clear effect on a decrease in reducing sugar in reached P<sub>2<\/sub> and P<sub>3<\/sub> (1.18\u060c3.08) % respectively and thus a decrease in the value of pH reached P<sub>2<\/sub> and P<sub>3 <\/sub>(2.8\u060c2.63) respectively at a significant level and thus an increase of the percentage of acetic acid reached (7.51,4.91) % respectively.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>Key words<\/strong>: grape vinegar, Pomegranate vinegar, surface method, Orleans, acetic acid.<\/span><\/p>\n<p><strong><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\">Full paper in Arabic: <a href=\"http:\/\/agri-research-journal.net\/SjarEn\/wp-content\/uploads\/v11n3p1.pdf\">pdf<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariam. Banna (1) * and \u00a0Mohammed. 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\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 8\/03\/2023 Abstract:\u00a0 This study includes the &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=7927\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7927","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7927"}],"version-history":[{"count":3,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7927\/revisions"}],"predecessor-version":[{"id":7933,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7927\/revisions\/7933"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}