Table 5.
Vinegars’ organic acid and sugar content.
| Sample | Ethanol (% vol) | Acetic acid (g/L) | Malic acid (g/L) | Citric acid (g/L) | Lactic acid (g/L) | Tartaric acid (g/L) | Glycerol (g/L) | Fructose (g/L) | Glucose (g/L) | Sucrose (g/L) |
|---|---|---|---|---|---|---|---|---|---|---|
| RGBV a | 0.49 ± 0.06a | 20.16 ± 0.60a | 39.02 ± 1.12a | 0.77 ± 0.27a | 0.07 ± 0.01a | 7.37 ± 1.83a | 4.37 ± 2.14 | 113.44 ± 9.15a | 34.04 ± 0.24a | 0.94 ± 0.26a |
| RGBVH b | 0.69 ± 0.08b | 14.01 ± 2.63b | 25.63 ± 1.28b | 7.56 ± 1.24b | 0.22 ± 0.02b | 4.06 ± 0.52b | 3.52 ± 2.85 | 170.21 ± 18.95b | 28.12 ± 0.46b | 7.05 ± 2.32b |
| WGBV c | 0.53 ± 0.05a | 20.58 ± 0.40a | 37.54 ± 1.02a | - | - | 7.98 ± 1.10a | 4.31 ± 1.30 | 96.39 ± 5.34c | 7.79 ± 0.11c | 1.06 ± 0.64a |
| RGV d | 0.72 ± 0.09b | 21.78 ± 0.81c | 41.39 ± 2.20c | - | - | 5.91 ± 0.79c | 1.20 ± 1.78 | - | - | - |
| WGV e | 0.69 ± 0.11b | 19.71 ± 0.93a | 38.04 ± 1.62a | - | - | 5.25 ± 0.86c | 0.45 ± 0.67 | - | - | - |
| FV f | 1.21 ± 0.27c | 11.97 ± 4.80d | 22.87 ± 5.41b | 1.80 ± 1.16a | 0.12 ± 0.02c | 3.17 ± 1.07d | 1.78 ± 2.35 | 0.09 ± 0.07d | - | - |
a RGBV: red grape balsamic vinegars (n = 12), b RGBVH: red grape balsamic vinegars with honey (n = 5), c WGBV: white grape balsamic vinegars (n = 3), d RGV: red grape vinegars (n = 10), e WGV: white grape vinegars (n = 8), f FV: fruit vinegars (n = 5). Means in the same column bearing different letters differ significantly (p < 0.05).