STUDIES ON THE QUALITY AND AUTHENTICITY CHARACTERISTICS OF SOME TYPES OF VINEGAR

Abstract

The quality and authenticity of vinegar depend on the raw material and on the production technology. This study aimed to evaluate the main chemical compounds and quality parameters that attest to the naturalness of white wine, red wine, apple, cider, spirit and rice vinegars. The wine, apple and cider vinegars were obtained in the laboratory, while the spirit and rice vinegars were purchased from the market. Extract, ash, total acidity, volatile acidity, non-volatile acids and carbohydrates were determined, and authentication ratios (volatile acidity/extract, volatile acidity/ash, fixed acidity/ash and extract/ash) were calculated. Total acidity ranged from 5.2 % acetic acid in rice vinegar to 11.5 % in spirit vinegar, with wine vinegars at about 9%. Volatile acidity was highest in red wine vinegar, and the best extract content (above 20 g/L) was found in wine and cider vinegars. Spirit vinegar showed the lowest extract and ash contents. The ash × 100/extract ratio was close to the ideal level of 10 % for wine, apple and cider vinegars (11.35–11.85), while rice vinegar showed a higher value (23.85). The results indicate that the analysed vinegars are natural and authentic with respect to the labelled raw materials.