TECHNOLOGY FOR PRODUCING VINEGAR FROM PINE CONES

Аннотация

The production of vinegar from pine cones represents an innovative approach to utilizing forest biomass and waste materials for food and pharmaceutical applications. This study explored the technological process of transforming pine cones into a natural vinegar product rich in organic acids, phenolic compounds, and antioxidants. The research emphasized the optimization of fermentation parameters, including pH, temperature, and microbial inoculum, to ensure efficient conversion of pine cone sugars into acetic acid. Analytical assessments revealed that pine cone vinegar contained significant amounts of acetic and lactic acids, contributing to its distinct flavor and preservative properties. The findings demonstrated that this technology provided an eco-friendly alternative to synthetic vinegar production and offered opportunities for the valorization of underused forest residues. The process could support sustainable industries by reducing agricultural waste, enhancing circular economy practices, and contributing to rural economic development.