ABSTRACT
Vinegar is made by a two-step fermentation process involving yeasts (Aidoo et al., 2006) as the rst agent for alcoholic fermentation, followed by acetic acid fermentation by acetic acid bacteria (Adrian et al., 1995). It is an inexpensive product, and
10.7.1.5 Clarication and Packaging 622 10.7.1.6 Fining 622 10.7.1.7 Pasteurization/Sterile Bottling 622 10.7.1.8 Additives 622 10.7.1.9 Ultralteration 623
10.7.2 Palm Vinegar 623 10.7.2.1 Collection Method for Palm Sap 623 10.7.2.2 Fermentation 625 10.7.2.3 Quality of Palm Vinegar 626
10.7.3 Coconut Water Vinegar 626 10.7.4 Mango Vinegar 626 10.7.5 Honey Vinegar 628 10.7.6 Plum Vinegar 628 10.7.7 Banana Vinegar 629 10.7.8 Pineapple Vinegar 629 10.7.9 Date Vinegar 629 10.7.10 Bamboo Vinegar 630 10.7.11 Cocoa Vinegar 631 10.7.12 Cashew Vinegar 633 10.7.13 Sugarcane Juice Vinegar 633
10.8 Socioeconomic Aspects of Vinegar Production 634 10.9 Summary and Future Projection 634 References 635
its production requires low-cost raw materials, such as substandard fruit, seasonal agricultural surpluses, by products from food processing, and fruit waste (Solieri and Giudici, 2009).
