Table 3. Changes in organic acid content of traditionally fermented peach vinegar in 『Imwonsipyukji』 according to fermentation period
(unit: mg/100 mL)
Organic acids
Period (days)
7
14
21
Oxalic acid
ND
1)
ND
ND
Malic acid
ND
ND
ND
Lactic acid
619.48
756.81
748.40
Acetic acid
389.39
473.66
283.32
Citric acid
0.36
7.72
26.22
Total
1,009.23
1,238.19
1,057.94
ND, not detected.