Pirinç Sirkesi ve Çeşitli Ticari Sirkelerin Bazı Kalite Özellikleri.

Rice vinegar produced by a traditional method and studied scientifically for the first time in Turkey, apple and wine vinegar samples obtained from a local supermarket and homemade wine vinegar were used in this study. Density, alcohol, dry matter content, total acidity, volatile acidity, pH, ash, color and total phenolic content analyses were performed in vinegar samples. Conformance of the vinegars to TS 1880 EN 13188 standard was also investigated. Results showed that only rice vinegar had a total acidity value higher than the lowest limit specified in the TS 1880 EN 13188 standard (40 g/L), being in good conformance with the standard among 9 vinegars. Total phenolic content of commercial and homemade vinegars were in the range of 0-692.93 mg gallic acid equivalent (GAE)/L. In addition, the total phenolic content of rice vinegar was 272.53 mg GAE/L. [ABSTRACT FROM AUTHOR]