Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Puerto Real, Cádiz, Spain.
J Sci Food Agric. 2013 Mar 15;93(4):741-8. doi: 10.1002/jsfa.5785. Epub 2012 Jul 17.
Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age.
Based on the sensory analysis, 50 g kg(-1) of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg(-1) was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and 'purchase intent', the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers.
New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company.
尽管雪利酒醋的历史悠久，但为了开拓市场，人们正在开发新的消费替代品。通过优化添加到不同果汁（苹果、桃、橙和菠萝）中的雪利酒醋的量，开发了几种新的含醋酸的果汁。在专家小组优化了醋的浓度后，86 名消费者品尝了上述新的含醋酸水果汁。考虑了三个不同方面：醋和果汁的消费习惯、性别和年龄。
根据感官分析，向苹果、橙和桃汁中添加 50gkg(-1) 的酒醋是最佳和首选的酒醋添加量，而 10gkg(-1) 是菠萝果汁的首选。根据嗅觉和味觉印象以及“购买意向”，由桃汁和菠萝汁制成的醋酸饮料最受赞赏，其次是苹果汁，而由橙汁制成的醋酸饮料最不受消费者欢迎。
由于这种新产品的开发，可能会为葡萄酒市场的多样化提供新的机会，任何醋或果汁制造商都可以轻松开发这种产品。
