Studies of selected components of apple and wine vinegars

M. Pätzold, A. John, K.-H. Bauer, C.-D. Patz, F. Will, H. Dietrich, Alsleben, Riems, Groß-Gerau, Geisenheim

Apple and wine vinegars were chemically analyzed for different organic and anorganic compounds as a basis for a nutritional-physiological evaluation and differentiation. 21 samples, including 9 apple vinegars, 7 vinegars of white wine and 5 of red wine, were analyzed. Six of the nine apple vinegars were “naturally cloudy”.

The acid patterns of the vinegars have shown significant differences. In the majority of vinegars, ethanol was converted to acetic acid, except for three white wine vinegars with residual contents of 25–37 g/l and one red wine vinegar with 12.9 g/l. Glycerol as a primary side product of alcoholic fermentation was present in all products. Glycerol content in apple vinegars averaged 2 g/l, while higher glycerol concentrations were contained in wine vinegars.

Residual sugars consisted of small amounts of glucose and fructose in the ratio of glucose : fructose < 1. In both clear and cloudy apple vinegars sorbitol concentrations were in the range of 1.86–5.28 g/l. Polysaccharides called “soluble dietary fibre” in some products were present in negligible amounts. An analysis of minerals and trace elements suggested decreasing concentrations during the process of vinegar production.

Average total phenol contents ranged from 17 mg/l in vinegars of white wine to 95 mg/l in those of apples; antioxidative capacity was correspondingly low. The vinegars may be distinguished by their phenol profiles. Apple vinegars contained remarkably high concentrations of n-chlorogenic acid (main component) and cryptochlorogenic acid.

Key words: Apple and wine vinegars / components / antioxidative capacity

Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 07/05 ab Seite 265.