Effects of oak chips addition on the phenolic compasition of grape vinegar in fermentation process

Raw material originated phenolic compounds in vinegar composition have many positive effects on human health. In this research, it was aimed to investigate the effect of adding different amounts of oak chips during the fermentation stage on some physicochemical properties, antioxidant capacity, total phenolic compounds and individual phenolic compounds of grape vinegar. Acetic acid fermentation was carried out by adding oak chips in the amount of 0, 5, 10, 15, 20 g/L to the samples whose alcohol fermentation was completed. In the vinegar samples, it was determined that the amount of phenolic substance increased in parallel with the increase in the amount of oak chips (1328.96-1782.29 mg GAE/L). In vinegar samples, it was determined that the amount of phenolic substance (1328.96-1782.29 mg GAE/L), antioxidant activity determined by ABTS and DPPH method (1753.50-3258.50 mgTE/L and 199.17-727.78 mg TE/L) increased in parallel with the increase in the amount of oak chips. In vinegar samples, it was determined that the amount of phenolic substance (1328.96-1782.29 mg GAE/L), antioxidant activity determined by ABTS and DPPH method (1753.50-3258.50 mgTE/L and 199.17-727.78 mg TE/L) increased in parallel with the increase in the amount of oak chips. This study has shown that the use of oak chips in the acetification stage can save time and can be an alternative to the maturation process using oak barrels.