Condition of Acetic Acid Fermentation and Effect of Oligosaccharide Addition on Kiwi Vinegar

Abstract

This study was designed to investigate quality characteristics and conditions of acetic acid fermentation of kiwi vinegar following addition of oligosaccharide. During the acid fermentation alcohol concentration and total acidity were shown to be 6% and 1.0%, respectively, with the highest acetic acid yield. Acetic acid fermentation of kiwi following addition of oligosaccharide showed the highest acetic acid yield with 15% oligosaccharide. Free forms of sugars in kiwi vinegar were detected to be fructose, glucose and maltose. Organic acid of kiwi vinegar were malic, lactic, acetic, citric and succinic acid. Total content of organic acid was shown to be the highest with 15% oligosaccharide. Mineral content was shown to be lower when oligosaccharide amount was increased. In conclusion, oligosaccharide addition has an insignificant effect on acetic acid fermentation of kiwi, and was evaluated to be suitable at 15%.