Physicochemical and sensory characterization of real vinegar produced from purple prickly pear (Opuntia ficus-indica)

Abstract

Objective: To determine the optimal parameters for producing red vinegar from purple prickly pear (Opuntia ficusindica). Methodology: Prickly pear must was standardized to 13 °Brix and underwent alcoholic fermentation using Saccharomyces cerevisiae yeast in a 20 L bioreactor at room temperature (24 °C). The process was monitored through the stabilization of soluble solids. Subsequently, the fermented liquid was subjected to acetic fermentation using the traditional "Orleans" method (slow method) in a 10 L vessel inoculated with acetic acid bacteria. Results: Following acetification, the vinegar was clarified and stabilized to remove turbidity and prevent residual bacterial activity, achieving a total acidity of 5.8% and a dry extract of 3.3%. The final product was bottled in amber glass containers to protect it from photodegradation. Conclusions: A vinegar with optimal physicochemical characteristics (alcohol content, density, pH, fixed and volatile acidity, dry extract, and ethyl acetate) and sensory attributes (color, aroma, and flavor) was obtained. These results demonstrate the technical viability of the purple prickly pear as an agro-industrial raw material, achieving high general acceptance.