Methods to produce vinegar from muscadines and effect of extraction procedure in selected muscadine juice, wine, and vinegar volatiles.

摘要

Muscadine juice was fermented to wine and then vinegar. A trickle generator was used to cycle a wine base seven times to produce 4% acetic acid. The muscadine juice, wine, and vinegar were extracted by two methods.; One extraction method used methylene chloride as the solvent, and required a 3.5 h processing time to obtain a sample. The second method used pentane and a modified Babcock extractor to obtain a sample, and required a 10 min processing time. The recovery rates on isoamyl alcohol, hexanol, and 2-phenylethanol for both methods were determined. Overall, the recovery rates ranged from 7.7 to 59.8%.; In general, the pentane method performed better at extracting the compounds chosen in this study except for hexanol in wine. Thus, pentane may be a better method for extracting volatiles for analysis of wine and vinegar since it requires a shorter processing time and yields a better recovery rate.; Two additional studies were done on acetification of wine using wild acetic acid bacteria to determine optimum conditions. The first study examined the effect of artificial media versus wine base media at different ethanol concentrations. It was found that wine base media outperformed artificial media and that the bacteria preferred to have an ethanol concentration of 6% versus 10%. Also, 0.5% acetic acid added to the media decreased the length of the lag phase.; In the second study, the pH was adjusted using acetic acid, hydrochloric acid, or sodium acetate. The treatments which performed the best were sodium acetate and acetic acid at 0.5% and 1.0%, respectively. Normally, acetic acid at 0.5% is used but sodium acetate may be a better compound to use to accelerate acetic acid production.