A study on vinegar production from Dimrit grape by different methods

In this study, wine produced from Dimrit grape variety grown in NevşehirÜrgüp region was used for vinegar production by different methods and properties of vinegars produced were examined by chemical and sensorial analyses. Vinegars produced by slow method and submerged culture method were statistically compared with regard to their general compositions, contents of aroma components (acetaldehyde, methanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 1- propanol, 2-methyl-1-propanol, ethyl acetate, methyl acetate, 2,3-butanediol, 2- phenylethanol) and sensorial characteristics. Results showed that vinegars were different with their general compositions, contents of aroma components and sensorial characteristics. It was found that acidity and contents of aroma components of vinegars produced by slow method were higher and their sensorial characteristics were better than that of made by submerged culture method. Key Words: Vinegar, acetic acid, acetic acid fermentation, acetic acid bacteria