Standardization of farm-scale persimmon vinegar production through process monitoring

This study conducted on-site monitoring of the primary fermentation process of persimmon vinegar produced by farms in the Sangju area. The field investigation revealed that most farms ferment persimmon by-products in recycled rubber containers not intended for food use. Additionally, fermentation sites were often located outdoors, exposing the process to environmental factors and raising concerns about hygiene management. In contrast, some farms utilized food-grade polyethylene containers and indoor fermentation spaces, maintaining a more hygienic and stable environment. The material of fermentation containers, control of temperature and humidity during fermentation, and quality of raw materials were identified as important factors affecting the hygiene and quality of persimmon vinegar. Therefore, it is necessary to encourage the use of food-grade containers, secure enclosed indoor fermentation spaces, and establish hygiene management standards such as selection and washing of raw materials. Based on these findings, developing a standardized fermentation process model that farms can easily apply is recommended. Such efforts are expected to contribute to the high-value utilization of persimmon by-products and enhance the competitiveness of the persimmon vinegar industry.