STUDY OF DIFFERENCES IN FERMENTATION CONDITIONS AND INOCULUM CONCENTRATION IN THE MANUFACTURING OF GRAPE VINEGAR (Vitis vinifera L.)

Abstract

In Indonesia, grapes (Vitis vinifera L.) are widely planted in lowland areas with production of 11,905 tons per year in 2020 and continues to increase. Grapes that rot easily must be processed into various products even though grapes are not one of the fruit commodities with large production in Indonesia. However, according to 2020 data, Indonesia imported around 70,000 tons of grapes. The content of fresh grapes in 100 grams is 69 kcal energy, 88% water content, 1% fiber, 18.1 grams carbohydrates, 0.72 grams protein, 0.16 grams fat and rich in antioxidants. The abundant content of grapes makes this plant have the potential to be processed into a functional food product, namely grape vinegar. Wine vinegar has been studied to have antioxidant and antimicrobial effects. The purpose of writing this review is to determine differences in fermentation conditions and inoculum concentrations for making wine vinegar. The method used is searching for articles in the form of national and international journals in Google Scholar and ScienceDirect with the keywords inoculum, vinegar, wine and fermentation. The review results obtained show that differences in fermentation conditions (pH, time, oxygen) and inoculum concentration can have an effect on the product. The fermentation conditions are acidic, with oxygen and the length of time is appropriate to the microbes used. The inoculum concentration used is 5-15% or up to 20%. The conclusion of this review is that differences in fermentation conditions and inoculum concentrations in vinegar production have an effect on wine vinegar products.