Product Development of Fermented Vinegar from Kluai Nam Wa

Abstract

The objective of this research was to study the optimal sugar and alcohol concentrations for the production of Kluai Nam Wa vinegar . The sugar concentration on the alcohol production of Kluai Nam Wa wine with Saccharomyces cerevisiae var. burgundy showed that when fermented Kluai Nam Wa wine with sugar 15 and 20 0 brix for 14 days and stopped the fermentation process, the alcohol concentration was 7. 87±0. 15% and 10. 75±0. 28%, respectively, dissolved solids were 6. 53±0. 25 and 8. 93±0. 38 0brix, respectively, reducing sugar, 1.83±0.31% and 2.13±0.15%, respectively, and pH 4.27±0.21 and 3.92±0.13, respectively. The vinegar was fermented under aerobic conditions with Acetobacter pasteurianus TISTR102 in trays at different alcohol concentrations at 6, 8 and 10 percent for 24 days. The fermentation from 8% of Kluai Nam Wa wine was the most suitable as it contained approximately 5. 64±0. 24% acetic acid, While the process and method of semiseptic fermentation of the operators fermented for 12 weeks, it was found that the acetic acid content was 3.36±0.08, which was lower than the community product standard.