Production of sugarcane blended apple vinegar under batch and Semi-Continuous fermentation conditions

Sugarcane blended apple vinegar using sugarcane juice and apple juice (Golden delicious) (1: 1)was optimized for a maximum Brix of 14.2°B for fermenting into vinegar. S cerevisiae KY069279produced 6.67%, v/v of ethanol from 14.2°B which was subjected to acetic acid fermentation under batch conditions with average final acidity of 5.36%, w/v in 17 days for 1L and 6.26%, w/v in 20 days for 5L scales. The semi-continuous fermentation of blended ethanol revealed a volatile acidity of 5.9 and 5.1%, w/v in 6 and 9 days for 1L and 5L scale, respectively. The vinegar produced by batch and semi-continuous fermentation had a mean sensory score of 7.95±0.91 and 8.14±0.54, respectively, in comparison to a commercial brand that had amean sensory score of 7.80±0.77. Nutritionally, blended vinegar was found to have a protein content of 0.05+ 0.15% with no lipids but total carbohydrates were found to be in the range of 0.18–0.21%. The sugarcane blended apple vinegar also possessed in vitro antioxidant potential with total free radical scavenging activities having EC₅₀ and AEAC values of 66.6%, 52.6 μM and 0.52 μM respectively.