Sugarcane is the most important sugar crop all around the world because it stores 15–18 % sucrose in the juicy stalk.
Sugarcane juice is highly beneficial to human health as it contains many amino acids such as aspartic acid, alanine, citric acid; vitamins such as vitamin A, B1, B2, B3 and C, niacin, riboflavin; and essential nutrients such as calcium, phosphorus, manganese, zinc, especially iron (9 mg/kg).
Cane vinegar is made from fermented sugarcane and has a very mild, rich-sweet flavor. It is most commonly used in Philippine cooking, although it is also produced in France and the United States. It ranges from dark yellow to golden brown in color and has a mellow flavor, similar in some respects, to rice vinegar, though with a somewhat “fresher” taste.
Sugarcane juice is a substrate of choice for natural vinegar because of its high sugar content and availability. A high-quality sugarcane original vinegar drink was produced from fresh sugarcane juice using the wine yeast and LB acetate bacteria by submerged alcoholic fermentation followed by acetic fermentation at room temperature.
Vinegar is usually used as seasonings and preservatives in food preparation, and sometimes used as a drink. Some reports indicated that vinegars have antioxidant and anti-microbial (foodborne pathogens) effects.
Cane vinegar
