Republic of the Philippines

TARLAC AGRICULTURAL UNIVERSITY

Camiling, Tarlac
College of Agriculture and Forestry
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

Activity No. 3
Acetic Acid Fermentation

COCONUT WATER VINEGAR

Introduction

Coconut vinegar is made from fermented coconut water and is used

extensively as a preservative and flavouring agent in pickles, salads, sauces and many
other condiments. Coconut vinegar is also made from the sap of the coconut tree
and is similar to the fresh coconut water. Naturally fermented coconut vinegar is rich
in minerals and vitamins such as Beta carotene, calcium, iron, magnesium,
phosphorous, potassium and sodium. Raw, unfiltered organic coconut vinegar is
similar to the one that is fermented naturally. Coconut vinegar helps in digestion and
^improves the quality of cooked meat and fish. It is a healthier alternative to
synthetic vinegar. Coconut water is being wasted in copra and DC industry in the
country. The Board in collaboration with the CFTRI, Mysore has developed a
technology for the production of coconut vinegar from matured coconut water using
vinegar generators. The vinegar generator assembly comprises a feed vat, an
acidifier and a receiving vat for collection of vinegar. Vinegar has extensive use as a
preservative in the pickle industry and flavouring agent in food processing sector.
Now natural vinegar enjoys export market in place of synthetic vinegar.
Vinegar may be defined as a condiment made from various sugary and starchy
materials by alcoholic and subsequent acetic fermentation. Vinegar can be produced by
different methods and from various raw materials. Wine (white, red, and sherry wine), cider,
fruit musts, malted barley, or pure alcohol are used as substrates. Vinegar production ranges
from traditional methods employing wood casks and surface culture to submerged
fermentation in acetators. Acetic acid is the predominant flavoring and antimicrobial
component in vinegar. 
Materials

A. water coconut
yeast
Brown or white sugar
Mother vinegar

B. pitcher
clean cheeseclothe
Container
Table spoon

Procedure

strain the coconut water Label it

into a clean cheeseclothe

dissolved the sugar in Cool it down before fill it

coconut water to the container

pasteurized the mixture in After 20 minutes, add the

20 minutes vinegar

after 20 minutes, cool the pasteurized it again for

mixture 20 minutes

after cooling the mixture Transfer it to the casserole

transfer it to pitcher or
container

add the yeast After 7 days we already

had alcohol mixture

cover it again with the ferment it for 4-7 days

clean cheeseclothe
Data/ Observations
 

Name of Product: twinkle little sour

Stage 1 (Alcoholic Observation/s Stage 2 (Acetic Observation/s

Fermentation) Acid
Fermentation)
*after the addition
of mother vinegar
Initial (freshly The aroma was good Day 8 Something has
made) change

Day 1 Nothing changed Day 9 Same as day 8

Day 2 Some bubbles are Day 10 Light brown turn
formed on the top into cloudy white

Day 3 Same as day 2 and Day 11 Cloudy white

the color slightly appearance
changed
Day 4 Multiple bubbles are Day 12 Slightly milder
formed and it’s taste
exploded

Day 5 Same as day 4 Day 13 Same as day 11

Day 6 The mixture color Day 14 It has strong
are totally changed aroma

Day 7 Same as day 6

Discussion

My Homemade coconut vinegar is finally done and successful. Coconut

water vinegar has a cloudy, white appearance and a slightly milder taste than apple
cider vinegar. I was curious to see how the acidicity level of my homemade coconut
water vinegar compare to our store bought, but the aroma, color and appearance need to
observe for now.

Answer to Questions
1. How does acetic acid fermentation take place?

Fermentation can produce acetic acid in both aerobic and anaerobic conditions.
Yeasts usually start the fermentation process by breaking down glucose into ethyl
alcohol and releasing carbon dioxide gas. Acetobacter acetic follows the yeasts in
oxidizing the alcohol to acetic acid and water.

2. State some problems that may occur during acetic fermentation and what are the
causes of them?

During acetic fermentation, anaerobic environments with low pH and high

concentrations of fermentation acids are frequent, and these conditions can inhibit
the growth of many bacteria. Also, because I sealed it so firmly, I had a problem
with it exploding on day 5 of the fermentation.

3. What are the specific characteristics of a good quality type of vinegar? Based from
the product that you have produced do you achieve the same characteristics?

Acetic acid is responsible for vinegar's sour flavor and strong odor. It also explains
the chemical features of vinegar. The pH of vinegar is usually between 2 and 3.5,
depending on the amount of acetic acid present.

Conclusion

The most amazing part of this process is that the homemade coconut water
vinegar I made grew its own mother, for those of you who may not now what that means
this is called the “mother of vinegar’’, or mother for short. It is a mass of vinegar making
organisms that can be transferred to your next batch of vinegar as a starter The mother is
edible and nutritious, so there is no need to be afraid of it .
Additionally, it is claimed to offer a range of health benefits, including weight
loss improved digestion, a stronger immune system and a healthier heart.