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Manufacture and Quality Evaluation of Purple Sweet Potato Makgeolli Vinegar Using a 2-stage Fermentation

Author

천지은, 백무열, 김병용

Journal Title

Food Science and Biotechnology

Publication Year

2014

Topics

#Food science
#Dpph
#Fermentation

Summary

Purple sweet potato makgeolli vinegar was manufactured using a 2-stage fermentation method and evaluated for quality, resulting in a maximum alcohol concentration of 4% in a medium containing Acetobacter aceti. The purple sweet potato makgeolli vinegar showed higher pH and lower acidity compared to rice makgeolli vinegar, and exhibited significantly higher polyphenol content and DPPH radical scavenging activity.

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