Production of Vinegar from Nipa (Nypa fruticans Wurmb) Sap Using Rapid-tray-culture Method for Community Use

Abstract

The objectives of this research were to 1) study the vinegar fermentation from nipa sap using the rapid-tray-culture method and 2) train the production technology of nipa sap vinegar to community enterprises in Laem Fha Pa subdistrict, Phra Samut Chedi district, Samut Prakarn province. The results showed that during alcohol fermentation, the pH was rather consistent while the TSS decreased and the alcohol content increased. After 9 days, the alcohol content reached 12.1% with 11􀁱Brix TSS and a pH of 4.10. The acid fermentation via rapid-tray-culture method took 7 days and yielded 5.7% acetic acid with 8􀁱Brix TSS and a pH of 3.15. The quality of the nipa sap vinegar passed all requirements of Thai Community Product Standard (TCPS 326-2547), except small excessive amounts of sulfur dioxide. The vinegar production training course achieved a high satisfaction on overall aspects.