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Vol. 32 No. 2 (2023)

Articles

Fruit vinegars – obtaining and health-promoting properties

DOI: https://doi.org/10.24326/ah.2023.5289
Submitted: October 29, 2023
Published: 2024-04-22

Abstract

Vinegar fermentation is one of the oldest biotechnological processes known to mankind,
and its product – vinegar, has been used by humans for about 10,000 years. The fruit vinegars are solutions
of water with acetic acid, organic acids, plant dyes, mineral salts, esters, ketones, aldehydes
and other compounds. In addition, they are excellent preservatives, spices, ingredients of cosmetic
preparations, as well as versatile cleaning and disinfecting agents. They are produced using various
types of production techniques, which affects their taste, consistency, color, smell and chemical
composition. There are three basic methods of obtaining vinegar: the Orleans method, which is one
of the oldest methods – surface methods, the drip generator method and the deep method, which is
used in industry. Nowadays, the vinegars produced using traditional methods, which are additionally
enriched with various types of fruits, herbs and flowers, are becoming more and more popular. The
most famous fruit vinegars include: balsamic vinegar, oxymel and four thieves vinegar. The vinegars
prepared in this way have a higher content of valuable active compounds and, after use, have
stronger health-promoting activity.

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