WINE VINEGAR BREWED FROM VITIS COIGNETIAE PULLIAT, METHOD FOR PREPARATION AND APPLICATION THEREOF

摘要

PROBLEM TO BE SOLVED: To provide wine vinegar having strong individuality in aspects of appearance and flavor and differentiated from others by using a special product of a district where actual conditions from cultivation to processing can be grasped as a raw material for responding to a tendency of foods toward diversification, individualization and further positive safety and health consciousness strongly requested from usual consumers or the food industry at present while the conventionally available wine vinegar sold in this country assumes blackish brown or dull yellow without a vivid thick color tone or flavor, to provide a method for producing the wine vinegar and to provide uses thereof.

SOLUTION: Vitis coignetiae Pulliat abundantly comprises anthocyanin pigments and functional components such as other photostabilizers and polyphenol compounds. The wine vinegar composed of the Vitis coignetiae Pulliat, having a vivid reddish purple thick color tone and good body and flavor unfound in the conventional wine vinegar is produced by utilizing the characteristics. The obtained wine vinegar manifests unconventional merchandise value and promotes the market cultivation of the wine vinegar.

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