Alcoholic Fermentation Characteristics for the Manufacture of Aronia Vinegar

This study was carried out to find the alcohol fermentation properties of aronia for the manufacture of aronia vinegar. There was no significant difference in pH during fermentation. Alcohol content showed that a inverse relationship with Brix level during fermentation. The alcohol content reached 7.8 percent in a week after fermentation start. The total acidity is slightly increased, but no significant difference was found. The tannin content was 85.24 mg/% on the 10th day of fermentation. But there was no significant difference, and anthocyanins declined by the fermentation processed. Alcoholic fermentation has ended quickly since the content of tannin has not changed significantly. The results showed that alcohol fermentation with aronia was appropriate.