1LAPAPEZA LaboratoryInstitute of Veterinary Sciences and Agricultural Sciences, Batna 1 University, Algeria
2ESPA LaboratoryInstitute of Veterinary Sciences and Agricultural Sciences, Batna 1 University, Algeria
3CRAPC, Center for Scientific and Technical Research in Physical and Chemical Analysis, Tipaza, Algeria
*Corresponding Author: D. Ameur, Institute of Veterinary Sciences and Agricultural Sciences, Batna 1 University, Rte de Biskra, Batna05000, Algeria, Email: dorea.ameur@univ-batna.dz
Online Published on 10 November, 2022.
The Aures region is known for its great apple production, the most cultivated varieties are the Golden delicious, the Royal gala and the Starkrimson, each year the region experiences huge losses caused by hail, which has a negative socio-economic impact.
In order to value these losses in apple cider vinegar, we made a comparative study of the color (juice and vinegar), physicochemical parameters (TSS, pH and total acidity) for 49 days at 30°C and protected from the light andsensory analysis of the three vinegars (VGD, VRG and VSK) obtained by the traditional method “Orleans”.
The results showed that the three vinegars (VGD, VRG and VSK) meet the national and international standard, the acetic acid content was 7.27, 7.18, 6.30 respectively for VSK, VRG and VGD, while sensory analysis performed on the hedonic scale by 70 adults (women and men aged between 25–45 years), reported that the Golden delicious vinegar was most appreciated.
Golden delicious, Natural fermentation, Physico-chemical parameters, Royal gala, Sensorial analysis, Starkrimson, Vinegar
