Tudományos utánpótlás erősítése a hallgatók tudományos műhelyeinek és programjainak
támogatásával...(EFOP-3.6.3-VEKOP-16-2017-00005) Támogató: EFOP-VEKOP
Hungarian fruit vinegars were characterised in terms of physicochemical attributes
(total polyphenol solids), sensory profiles, and antimicrobial properties. Both compositional
and sensory profiles showed distinct patterns depending on the type of vinegar (Tokaj
wine, balsamic or apple) and the additional fruit used. Balsamic vinegars maturated
on rosehip, sea buckthorn, and raspberry showed outstanding antioxidant performances.
Rosehip, raspberry, and quince vinegars, as well as vinegars produced from Tokaji
aszu and balsamic apple obtained high scores for fruity and sweet notes. Antimicrobial
activities were tested on Gram-negative and Gram-positive organisms, including probiotic
bacteria. Generally, only weak activities were obtained, which was attributed to the
natural sugar content of the samples, depending on the type of the vinegar and the
fruit. Similar results, but more pronounced bacterial growth inhibitions were obtained
for probiotic strains, however, some probiotic strains were resistant to at least
two of the vinegars. Based on these, balsamic apple, raspberry, rosehip,
