Scale Up of Sugarcane Vinegar Production by Recycling of Successive Fermentation Batches and its Organoleptic Evaluation

• Published in: Journal of food processing and preservation 2014-06, Vol.38 (3), p.955-963
• Main Authors: Kocher, Gurvinder Singh, Dhillon, Harminder Kaur, Joshi, Nishu
• Format: Article
• Language: English
• Subjects: alcohols; Aldehydes; aromatic hydrocarbons; ascorbic acid; batch fermentation; Derivatives; Esters; Fermentation; ketones; Olefins; Phenols; sensory evaluation; Shaking; sugar content; sugarcane; Vinegar; vinegars
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.12050

Sugarcane with a high content of sugar is a potential substrate for making vinegar through alcoholic and acetous fermentation. As an alternative to the longer traditional batch scale vinegar fermentation, a fermentation process involving successive discontinuous cycles of acetification was developed. The cycles standardized for 3 days of shaking (75 rpm) and addition of (NH₄) ₂SO₄ and KH₂PO₄ were recycled with previous lots of fermentation resulting in vinegar production with a time period of 7.6 days compared with 24 days of batch fermentation. The volatile's characterization of sugarcane vinegar identified 50 compounds with 24 esters, 4 alcohols, 2 phenols (aromatic hydrocarbons), 3 ketones, 6 alkene derivative, 3 carboxylic acids, 1 aldehyde and 8 miscellaneous compounds. Physicochemical characterization of vinegar revealed a maximum total phenol content of 67.09 ± 1.21 mg/100 mL in control while ascorbic acid content of 108.49 ± 1.11 mg/100 mL was best obtained in the treatment of shaking at 75 rpm along with supplements. PRACTICAL APPLICATIONS: The result of this work will have practical applications in providing a less time‐consuming and highly efficient method for vinegar production thus, promoting an impetus to the setting up of natural vinegar production plants in this part of the country.