Production of malt vinegar and its antioxidant potential

A mixture of malt and water in the ratio of 1:4 was saccharified at 63°C producing wort with a brix of 12°B. The brix was adjusted to 15°B using sucrose and fermented by a 6 per cent (v/v) inoculum of Saccharomyces cerevisiae G, which produced, 6.67± 0.382 per cent (v/v) ethanol in 48 h. The vinegar fermentation using Acetobacter aceti NRRL 746 yielded, 5.85± 0.05 per cent (w/v) volatile acidity in 24 days. In vitro antioxidant potential of malt vinegar studied with respect to scavenging of hydroxyl and superoxide radicals revealed EC₅₀ values of 87μg ml⁻¹ and 1150 μg ml⁻¹, respectively.