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In this study, we investigated the quality characteristics of medicinal vinegar prepared from the roots of Acorus gramineus. We used barley alcohol beverage along with both Rhizopus oryzae 82-7 and Saccharomyces cerevisiae YM33 and vinegar culture with Acetobacter pasteurianus A11-2 under the optimal conditions for acetic acid fermentation. We manufactured the barley alcohol beverage with 11% alcohol content for fermentation with ‘Nuruk’ and Saccharomyces cerevisiae YM33 at 25°C. When fermented vinegar from Acorus gramineus roots for 10 days at 30°C with a starter, the pH and total acidity were 3.48 and 4.44%, respectively, and the alcohol in vinegar was totally consumed. Besides, the vinegar showed total polyphenol content of 870.13 mg TAE/mL at the 15 day, along with significant antioxidant activity. GC-MS analysis revealed that the major volatiles in vinegar were methyl salicylate and 2-ethylhexanol, which have odors like those of mint and rose, respectively. In contrast, the ethanol, 3-methyl-1-butanol, and 2-methyl-1-propanol contents, which were high in the barley alcohol beverage, decreased in the vinegar that was fermented by Acorus gramineus. Consequently, the vinegar fermented by Acorus gramineus showed unique aromas and high antioxidant activity.

Optimization of ‘Nuruk’, alcohol, and acetic acid fermentations for producing vinegar from Acorus gramineus roots