Avaliação físico-química de fermentados acéticos de diferentes marcas e matérias-primas, comercializados na cidade de Itaqui-RS

Abstract

The acetic fermentation, known popularly as vinegar is a condiment obtained by the process of acetic fermentation, which consists of the transformation of alcohol into acetic acid, by bacteria of the genus Acetobacter or Gluconobacter, belonging to the family Pseudomonaceae. The acetic fermentation is subject to sensorial changes and loss of quality, caused mainly by the lack of adequate hygiene conditions during the process of preparation and storage. In this way, this work aimed to evaluate the physicochemical characteristics of three acetic fermented different raw materials and compare them with current legislation and between the brands of the same raw material, as well as the information contained in the label of the same. Three brands of acetic fermentation of alcohol, red wine and apple of three different lots and in triplicate, commercialized in the municipality of Itaqui RS, were evaluated. The variables analyzed were: total acidity, volatile acidity, fixed acidity, dry extract according to the methodologies proposed by the Adolfo Lutz Institute, pH by potentiometry, alcoholic content by ebulliometry. All samples (brands) evaluated independently of the raw material were in compliance with the normative instruction no. 6 of 2012. With regard to the volatile acidity expressed on the labels of the acetic fermentations, it can be seen that all the samples were not in agreement with the one indicated by the companies. It is concluded that the companies, maintainers of the three brands of analyzed acetic ferments, maintain their products according to the current legislation. However, there are significant differences (p <0.05) between acetic fermenters of the same raw material of different brands.