Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

Blackberry vinegar was produced in successive acetification cycles and content of total phenolics, anthocyanins and antioxidant activity were evaluated along the production. Firstly, blackberry wine was obtained in bench-scale bioreactor, being verified 0.39 g/g ethanol yield, 1.78 g/L.h volumetric...

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Bibliographic Details
Published in:Brazilian Archives of Biology and Technology 2016, Vol.59
Main Authors: Cunha, Mário Antônio Alves da, Lima, Kely Priscila de, Santos, Vidiany Aparecida Queiroz, Heinz, Otto Lucas, Schmidt, Carla Adriana Pizarro
Format: Article
Language:English
Subjects:
Acetic Acid Bacteria
Berries
Bioactives
Fermentation
Wine
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Summary:Blackberry vinegar was produced in successive acetification cycles and content of total phenolics, anthocyanins and antioxidant activity were evaluated along the production. Firstly, blackberry wine was obtained in bench-scale bioreactor, being verified 0.39 g/g ethanol yield, 1.78 g/L.h volumetric productivity and 76% efficiency. After, three successive acetification cycles were conducted efficiently in grapia barrel with average acetic acid production of 51.6 g/L, 72.2 % acetic acid yield and 0.4 g/L.h volumetric productivity. Appreciable contents of polyphenolic compounds, anthocyanins and high antioxidant activity were observed in the raw material, wine and vinegar obtained in each cycle of acetic acid transformation. Acetic acid transformation led the small reduction of antioxidant activity compared to alcoholic fermentation, but the antioxidant potential was maintained along the cycles. The content of total phenolics and anthocyanins also suffered a reduction in step of acetification.
ISSN:1516-8913
1678-4324
1516-8913
DOI:10.1590/1678-4324-2016150136