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<p>This study investigated the physicochemical changes occurring during the production and storage of sugarcane vinegar prepared using different fermentation starters. Fresh sugarcane juice was subjected to six treatments: control, commercial vinegar, curd culture, IISR vinegar culture, jaggery scum, and boiled juice. The samples were fermented under ambient conditions for 30&#xa0;days and subsequently stored for 90&#xa0;days. Physicochemical parameters including total soluble solids (TSS), pH, titratable acidity, color attributes (<i>L</i>*, <i>a</i>*, <i>b</i>*), and browning index were monitored at 15-day intervals. Results showed a rapid decline in TSS and pH during the initial stages of fermentation, indicating active microbial metabolism and acetic acid production. Titratable acidity increased progressively and stabilized after 60&#xa0;days. Significant variations in color and browning index reflected biochemical transformations during fermentation and storage. Treatments inoculated with curd and IISR vinegar culture exhibited superior fermentation performance and sensory acceptability, demonstrating their potential for producing high-quality sugarcane vinegar suitable for cottage-scale enterprises.</p>

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Monitoring Physicochemical Parameters in the Fermentation Process of Sugarcane Vinegar: A Comparative Approach

  • 期刊论文

  • 发表日期：

    2026年7月14日

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  • Dilip Kumar,
  • Priyanka Singh,
  • Mithilesh Tiwari,
  • Veenika Singh,
  • Jyoti Singh,
  • Sunny Kumar Mishra,
  • Rajiv Ranjan Rai

摘要

This study investigated the physicochemical changes occurring during the production and storage of sugarcane vinegar prepared using different fermentation starters. Fresh sugarcane juice was subjected to six treatments: control, commercial vinegar, curd culture, IISR vinegar culture, jaggery scum, and boiled juice. The samples were fermented under ambient conditions for 30 days and subsequently stored for 90 days. Physicochemical parameters including total soluble solids (TSS), pH, titratable acidity, color attributes (L*, a*, b*), and browning index were monitored at 15-day intervals. Results showed a rapid decline in TSS and pH during the initial stages of fermentation, indicating active microbial metabolism and acetic acid production. Titratable acidity increased progressively and stabilized after 60 days. Significant variations in color and browning index reflected biochemical transformations during fermentation and storage. Treatments inoculated with curd and IISR vinegar culture exhibited superior fermentation performance and sensory acceptability, demonstrating their potential for producing high-quality sugarcane vinegar suitable for cottage-scale enterprises.