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In this study, it was investigated some chemical and sensory properties of vinegar obtained from Dimrit grape by submerged and surface method. Also it was discussed convenience of Dimrit grape grown in Nevflehir-Ürgüp region for vinegar production. Vinegars were compared as regards general compositions, contents of aroma components (acetaldehyde, methanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 1-propanol, 2-methyl-1-propanol, ethyl acetate, methyl acetate, 2,3-butanediol, 2-phenylethanol) and sensorial characteristics by statistical analyses. Results indicated that some properties of vinegars were different as regards their general compositions, contents of aroma components and sensorial characteristics. It was found that acidity and contents of aroma components of vinegars produced by slow method were higher and their sensorial characteristics were better. Amounts of volatile acidity changed between 36.35-54.94 g/L, whereas amounts of aroma compounds changed between 0.08-7.16 mg/L. Furthermore, ethyl acetate (4.26 -6.84 mg/L), 2,3 butandiol (3.36-5.0 mg/L) and 2-phenyl ethanol (2.38-3.42 mg/L) was determined as dominant aroma compounds in our vinegar samples. Through this study, Dimrit grape variety was evaluated for vinegar production and it was determined that vinegars from Dimrit grape were good quality.

CHEMICAL and SENSORY PROPERTIES of VINEGAR FROM DIMRIT GRAPE by SUBMERGED and SURFACE METHOD