Production of Organic Vinegar from Fruit Abiu...

Production of Organic Vinegar from Fruit Abiu (Pouteria Caimito)

Author Name : Rinson Abraham Raju, Dr. A Manivannan

ABSTRACT The study describes the transformation of the abiu fruit (Pouteria caimto) in to alcohol and then in to vinegar through the process of fermentation. Here the fermentation process is taken place through two steps which are alcoholic fermentation and acetic fermentation. Indeed, juice extract of the abiu from the ripe fruit contain in jar were subjected for the alcoholic fermentation with saccharomyces cerevisiae in anaerobic conditions. After the complete period of alcoholic fermentation secondly it subjected to acetic fermentation with the strain of acetic acid bacteria cultivated from unpasteurized vinegar. The concentration of abiu fruit is 1.95µg/ml. The sugar level of the abiu in the last stage of fermentation is 0.09µg/ml Estimate the presence of the acetic acid molecule in abiu vinegar by FTIR spectroscopy. The acidic level of the vinegar is 60g/L. This study allows the production of vinegar from the consecutive fermentation (alcoholic then acetic fermentation). This process is fast, less expensive and easily applicable