From:  Application of Komagataeibacter intermedius in the production of drinking vinegar from mango juice (Mangifera indica L.)

 The effects of mango-to-water ratio and ethanol concentration on the fermentation process (after 7 days).

TreatmentMaterial-to-water ratio (v/v)Ethanol (% v/v)Post-fermentation pHAcetic acid content (g/L)
11:823.31 ± 0.053.75 ± 0.30def
21:833.22 ± 0.045.20 ± 0.96cd
31:842.95 ± 0.028.65 ± 0.90a
41:853.10 ± 0.117.25 ± 0.88ab
51:1023.52 ± 0.112.65 ± 0.46efg
61:1033.31 ± 0.104.15 ± 1.01cde
71:1042.96 ± 0.077.85 ± 0.71a
81:1053.63 ± 0.152.20 ± 0.23efg
91:1223.69 ± 0.071.55 ± 0.43g
101:1233.22 ± 0.025.15 ± 0.61cd
111:1243.19 ± 0.025.75 ± 0.53bc
121:1253.62 ± 0.062.05 ± 0.53fg

Note: Values in the table represent the mean of three replicates. In the same column, values with the same superscript letters are not significantly different at the 95% confidence level (p < 0.05).