Table 1.
Compar ison of physicochemical proper ties of grape concentration and grape alcohol fermentation for vinegar fermentation
Grape concentration (20°Brix)
Initial sugar content (°Brix)
20
30
Sugar content (°Brix)
20.0±0.0
1)
6.4±0.0
12.6±0.0
Alcohol content (%)
ND
10.8±0.1
16.6±0.1
Titratable acidity (%)
0.7±0.0
0.9±0.1
1.1±0.0
pH
3.9±0.0
3.5±0.0
4.1±0.0
Values are means±SD (n=3).