Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage

Several quality attributes of wax apple cider vinegar (WACV) were determined every 30 days for six months at ambient temperature. Acetic acid fermentation significantly increased the acetic content in WACV. The light-ness and yellowness gradually decreased, whereas redness during storage. Density, viscosity, pH WACV continuously retarded, total acidity, volatile electrical conductivity, nitrogen Phenolic flavonoid contents antioxidant potentials affected by Various amino acids compounds observed Throughout storage period, microbial growth was considerably low.