ارزيابي خصوصيات فيزيكوشيمايي و روند توليد سركه از دو واريته ي توت سفيد در منطقه ي سبزوار

Evaluation of Physico-chemical Properties and Vinegar Production from Two Varieties of White Mulberry (Morus alba) Fruits in Sabzevar

In this research, two varieties from white mulberry fruits in sabzevar area were studied for evaluation of physicochemical properties and vinegar fermentation process. Conclusions showed that some parameters such as moisture content , total reducing sugars, pH and brix are higher in “Bokharaeei” white mulberry fruits. Produced alcohol content was detected 13.3% in “Bokharaeei” varieties and 10% in “Mikhche” white mulberry fruits . Acidity of fermented liquid was 3.7% in “Bokharaeei” and 4.16% in “Mikhche” white mulberry fruits at the end of the fermentation period.