Reach Us +441704335730
Vinegar: Quantification Of Acetic Acid And Lactic Acid | 41099
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Vinegar: Quantification of acetic acid and lactic acid

7th Indo-Global Summit and Expo on Food & Beverages

Fredrick K

Taraba State University, Nigeria

Posters-Accepted Abstracts: J Food Process Technol

DOI: 10.4172/2157-7110.C1.030

Vinegar, a product of two-stage fermentation was produced from Pineapple peels wine. The wine was produced from the peels juice using Saccharomyce cerevisiae and a further oxidation of the wine to acetic acid (Vinegar) by Acetobacter species. The pH of the juice was 3.9 g/ml. The juice contained 7.6% total sugar, 2.2° Brix total solids and titratable acidity of 0.23 g/ml (lactic acid) and 0.17 g/ml (acetic acid). The specific gravity of the juice before fermentation was 1.090. The wine had a pH value of 3.8 and titratable acidity value of 0.09 (Lactic acid) and 0.24 g/ml (lactic acid). The wine contained 10.6% total solids, a specific gravity of 1.010 and 10.8% alcohol. The vinegar produced had a pH value of 3.6, a total solids value of 10.2% and titratable acidity of 0.24 g/ml (lactic acid) and 0.16 g (acetic acid). Acetobacter species was isolated from honey. The colonial appearance after 48 hours of incubation was whitish with granulated surfaces. A slightly clear zone of clearance was observed around the colonies. The vinegar contained a total acidity of 3% (acetic acid).
Relevant Topics
Leave Your Message 24x7