Coconut water is a waste product, which is produced in appreciable quantities in the Philippines, Sri Lanka Thailand and other countries. Its conversion into vinegar therefore presents an attractive option for decreasing wastage and producing a valuable product ( Mr. Mike Battcock and Dr. Sue Azam-Ali).
Coconut water is a good base for vinegar, but its sugar content is too low (only about 1%). Sugar needs to be added to bring the level of sugar up to 15%. After the addition of sugar, the coconut juice is allowed to ferment for about seven days, during which time the sugar is converted to alcohol. An alternative method is to pasteurize the coconut water and sugar mixture and add yeast.
After this initial fermentation, strong vinegar (10% v/v) is added to stimulate the growth of acetic acid bacteria and discourage further yeast fermentation. The acetic acid fermentation takes approximately one month, yielding a vinegar with approximately 6% acetic acid. The fermentation will take less time than this if a generator is used.
After fermentation, the vinegar must be stored in anaerobic conditions to prevent spoilage by the oxidation of acetic acid. (Steinkraus, 1996)
Clarification can be achieved by stirring with a well beaten egg white, heating until the egg white coagulates and filtering (Anon).
Write ups by Mr. Mike Battcock and Dr. Sue Azam-Ali
Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
e. See standard for vinegar here.