Abstract
Fruit wastes and side-streams can be used for vinegar production to create added value for the agri-food sector and enhance farmer incomes and local economies. In this study, methods for vinegar production by wild and selected acetic acid bacteria (the quick starter Acetobacter aceti and the acid-resistant Komagataeibacter europaeus), free (FC) and immobilized (IC) on a natural cellulosic carrier, are proposed using sweet wine made from the industrial finishing side-stream (FSS) of Corinthian currants as raw material. The results showed all cultures can produce vinegar with 46.65 ± 5.43 g/L acidity, from sweet FSS wine containing 5.08 ± 1.19% alcohol. The effect of immobilization was more obvious in the case of the selected culture, presenting better acetification efficiency, both fresh and after cold storage for 2 months. The vinegars had an antioxidant capacity of 263.5 ± 8.4 and 277.1 ± 6.7 mg/L (as ascorbic acid) and phenolic content 333.1 ± 12.0 and 222.2 ± 2.9 mg/L (as gallic acid) (for FC and IC, respectively). They also had a rich volatilome (140 compounds identified by SPME GC-MS), with higher percentages of esters identified in vinegars made by IC. The results are encouraging for vinegar production with IC of a mixed A. aceti and K. europaeus culture.
Highlights
Vinegar is a liquid product, which contains 4% or more acetic acid and is used or consumed as is or as a food ingredient [1]
The use of sweet wine produced from the side-stream (FSS) generated during the industrial standardization of premium quality Corinthian currants is proposed as raw material for vinegar production by a selected, mixed A. aceti and K. europaeus culture, and a wild vinegar culture, free (FCM and free cells of wild vinegar culture (FCW), respectively) and immobilised (ICM and ICW, respectively) on a food-grade natural cellulosic material
The results of this study showed that it is possible to produce vinegar from sweet wine made by the alcoholic fermentation of aqueous extracts of the side stream generated from Corinthian currants (FSS), using a mixed selected culture (A. aceti and K. europaeus) and a wild acetic acid bacteria (AAB) culture, free or immobilised on a natural cellulosic material
Summary
Vinegar is a liquid product, which contains 4% or more acetic acid and is used or consumed as is or as a food ingredient [1]. It is commonly produced by two-stage fermentation systems: (a) alcohol fermentation of carbohydrate-containing substrates, and (b) oxidation (“acetification”) of the produced alcohol into acetic acid. Vinegar is available worldwide at a variety of quality, types, and prices: from cheap distilled or synthetic vinegar and common wine/cider vinegars to very expensive traditional balsamic products [1]. Vinegar is produced by the action of acetic acid bacteria (AAB), which are commonly found in the raw materials used for vinegar production. Three main methods can be distinguished: the slow, traditional Orleans (or French) method (slow, surface acetification carried out in wooden barrels), the fast Generator method (acetification by forced aeration in the presence of wood shavings or other inert material), and the rapid
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