Fruit vinegar production from alcohol fermentation pomace of sweetpotato

摘要

Twenty-three samples of wine pomace of sweetpotato were used to make fruit vinegar by vinegar brewing process,and antioxidative activity of the vinegar pomace and filtrate were measured by the DPPH assay. After two weeks of fermentation, acetic acid concentrations were from 7. 08% up to 36. 61% from the wine pomace of Mianfen No. 1,reaching the national fermented vinegar standard. The average antioxidative activity (clearance rate) in sweetpotato vinegar (made by sweetpotato:water=1:3.25) was 52.0% ,in vinegar pomace it was 64.6% ,and the highest number reached to 95.0%,which was much higher than Vc (76.0%)、BHT(70.5%)and resveratrol(50.8%) in the same processing.