出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Vinegar can be produced from any source of carbohydrate, fruit, starchy or sugary substrate through two successive fermentations, the alcoholic one carried out by yeasts and the acetic one by bacteria. The production of fruit vinegar as a way to use fruit by-products is an option widely used by the food industry. The present research produced and characterized a vinegar made from apple peel. The fermentation process used apple peel with culture medium, maceration through a 10% hydroalcoholic solution at a temperature between 27 ± 1 ° C with irrigation 3 (three) times a day, without aeration for 12 days. Physicochemical determinations of volatile acidity, pH and alcohol content at 20 °C were carried out. Analysis of variance ANOVA and Tukey's test at 5% identified differences between commercial apple cider vinegar and artisanal apple peel vinegar. The vinegar produced with apple peel presented results within the established by Brazilian legislation. The relationship between physicochemical variables and artisanal and industrial vinegars were studied by Principal Component Analysis (PCA). With 2 components, more than 99.98% of the explained variability was obtained. Vinegar produced with apple peel has the physical chemical parameters, acidity and alcohol content within the recommended by legislation, physical-chemical characteristics similar to those produced industrially and suitable for consumption as commercial vinegars.
