Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars

Abstract Hungarian fruit vinegars were characterised in terms of physicochemical attributes (total polyphenol content, antioxidant characteristics/FRAP, CUPRAC, ABTS/, ascorbic acid pH, total soluble solids), sensory profiles, and antimicrobial properties. Both compositional profiles showed distinct patterns depending on the type vinegar (Tokaj wine, balsamic or apple) additional used. Balsamic maturated rosehip, sea buckthorn, raspberry outstanding performances. Rosehip, raspberry, quince vinegars, as well produced from Tokaji aszú apple obtained high scores for fruity sweet notes. Antimicrobial activities tested Gram-negative Gram-positive organisms, including probiotic bacteria. Generally, only weak obtained, which was attributed to natural sugar content samples, fruit. Similar results, but more pronounced bacterial growth inhibitions strains, however, some strains resistant at least two vinegars. Based these, apple, quince, buckthorn may qualify potential functional components preparations containing tested.