Pregledni rad
Production of fruit vinegar using traditional methods
Tomisalv Soldo
orcid.org/0000-0002-4902-4535
; Sveučilište J. J. Strossmayera u Osijeku, Fakultet turizma i ruralnog razvoja u Požegi, Požega, Hrvatska
Jasmina Mlađenović
orcid.org/0000-0002-8069-3710
; Sveučilište J. J Strossmayera u Osijeku, Fakultet turizma i ruralnog razvoja u Požegi, Požega, Sveučilište u Rijeci, Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija, Hrvatska
Mirela Mezak Matijević
; Sveučilište J. J. Strossmayera u Osijeku, Fakultet turizma i ruralnog razvoja u Požegi, Požega, Hrvatska
Sažetak
Fruit vinegar is a fermented product obtained through a two-stage biological process involving the alcoholic fermentation of sugars by yeast, followed by acetic acid fermentation of ethanol by acetic acid bacteria. This paper provides an overview of the methods of vinegar production, emphasizing traditional techniques, and evaluates the effect of raw material quality, microbial species, and technological processes on the physicochemical and sensory properties of the final product. Detailed descriptions of acetification methods, including surface fermentation (e.g., Orleans and Schützenbach methods) and submerged fermentation, and their efficiency in commercial production, are given. The importance of the polyphenolic composition of the raw materials for the antioxidant effect of the vinegar, and the associated health benefits, is emphasised. This overview aims to emphasise the potential of fruit vinegar as a functional food and valuable product, especially from a health perspective. By integrating traditional production methods with technological innovations, high product quality can be achieved and economic profitability improved, contributing to the sustainable development of the rural economy.
Ključne riječi
fruit vinegar; alcoholic fermentation; acetic fermentation; Orleans method; Schützenbach method; traditional methods
Hrčak ID:
334677
URI
Datum izdavanja:
30.6.2025.
Posjeta: 210 *