Caractérisation de quelques paramètres physico-chimiques et microbiologiques d’un vinaigre traditionnellement produit à partir de la variété de pomme Charden cultivée dans la région de Bouhmama
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Date
2022
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Université Abbes Laghrour -Khenchela-
Abstract
Abstract A valorization of apple waste for the production of vinegar was carried out in this study. This work is undertaken within the framework of a strategy of sustainable development and preservation of the environment. It concerns the development of a traditional process for making vinegar from apple waste of a variety grown in the Bouhmama region in Khenchela. This is the Charden variety, which is little known and has never been used in vinegar production. This process is based on a double fermentation that lasts 45 days. Two strategies for the production of traditional vinegars have been undertaken. The first vinegar was prepared with the addition of sugar to apple waste. The second is designed without adding sugar. Several physico-chemical and microbiological analyzes were carried out on the finished product. These are pH, Soluble Solids (Brix), Total Solids, Ash, Specific Gravity, Electrical Conductivity, Residual Alcohol, Acidity, Citric Acid, certain mineral salts (Na⁺, Ca²⁺, K⁺), residual sugars and finally total germs. The results show that our two vinegars, compared with data on traditional vinegars, are of good organoleptic, nutritional and microbiological quality and meet national and European standards.