A Study of Some Chemical and Physical Characteristics of Vinegar Produced by the Malt of Some Varieties of Maize, Zehdi Dates, and Grapes

Abstract

This experiment was conducted for producing vinegar by varieties of maize, Zehdi dates and grapes and to study some of their chemical and physical properties. Also to assess some organic acids and mineral elements for samples. The experiment included five samples of vinegar produced by maize malt researches class (106) with symbol of (S1).Vinegar produced from spring class maize malt, with symbol of (S2).Vinegar produced from maize malt class (5012) with symbol of  (S3).Vinegar produced from Zehdi dates, with symbol of  (S4).Vinegar produced from grape, with symbol of  (S5).The results showed the superiority of the properties of (S5) in (total acidity, alcohol percentage, moisture, total solids, total ash, relative density, viscosity), as the highest ratios of the properties were (4.46%, 0.53%, 96.107%, 4.3%, 0.52 %, 1.025 g / cm 3, 0.093 mli  Boiz) except for the property of PH as the  (S5) has recorded the highest values of (3.71) .Whereas (S3) has recorded the lowest in the properties of (total acidity, alcohol percentage, moisture content, total ash, relative density) as they have recorded (3.91%, 0.32%, 94.589%, 0.26%, 1.015 g / cm 3) respectively.  (S1) on the other hand, has recorded less value of PH as it was (2.73), while (S4) has recorded the lowest value for TSS which was (2.9%), and (S2) recorded the lowest value for the relative viscosity which was (0.028) mli Boiz).

The results showed superiority of (S5) in its content of the organic acids (citric, acetic, tartaric) as it has recorded the highest values ​(32 8.96 2, 78.962, 36.890 micrograms / ml) of the organic acids respectively. While (S4) has recorded the highest values ​in its contents of the two organic acids (malic, formic) with the highest values ​(40.839, 17.861 mcg / ml), respectively.  While (S3) has recorded lower values in its contents of organic acids (citric, acetic, malic, formic) reaching (6.934, 27.890, 12.871, 15.189 mcg / mL, respectively. While (S4) has recorded the lowest values ​​in its contents of tartaric as they were (19.376 mcg / ml). Results showed the superiority of (S1) in its contents of the concentrations of mineral elements (copper, magnesium) with the highest values ​reached (0.531, 35.952 micrograms / ml) of mineral elements, respectively. (S5) has recorded the highest values in its contents of the concentrations of mineral elements (lead, calcium) with the highest values ​of (0.310, 104.812 mcg / ml) of mineral elements respectively, while (S4) has recorded the highest values ​in the content of the concentrations of mineral elements (zinc, arsenic, iron, potassium) with the highest values ​​of (2.865, 0.36, 2.268, 693.904 mcg / ml), respectively. While (S3) has recorded lower values ​in its contents of mineral elements (zinc, arsenic, iron, calcium, potassium) where it has recorded the lowest values which were (1.764, 0.193, 0.193, 32.57, 370.642 mcg / ml), respectively. While (S4) has recorded lower values ​in its contents of mineral elements (lead, magnesium) and were (0.073, 29.360 mcg / mL), respectively. Finally, (S5) has recorded the lowest value in its contents of the mineral element (Cu) as the value was (0.372 mcg / ml), respectively.