In modern conditions of the development of food industry and public catering enterprises, the production of spices for their further use in sauces, dressings, and marinades is of certain scientifi c and practical interest. The article discusses the types of fermentation, as well as the fermentation agents. Optimal pH values have been given. The work provides historical background, as well as an overview of existing methods and devices for producing fruit vinegars. The technology of raspberry vinegar developed by the authors is presented.
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Aleksandr Evgenievich Turullin (2024) studied this question.
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