This paper covers that the six different brands sold (genuine-organic-synthetic apples and grapes) in Turkey and spontaneous fermentation vinegars produced with seven fruits (apple, white and red grapes, mandarin, pear, carrot, melon) in the laboratory had been analyzed according to pH value, acidity, density, the amount of dry matter, color measurement, the ash content and the water activity. The aim of the study was to determine the composition of vinegars. It was determined that pH values were close to each other and acidic in all samples. Moisture levels of artificial red vinegar were lower than those of other vinegar samples. It was found that the unfermented vinegar's dry matter contents had higher values than the other vinegar types.

  

Key words: Acetic acid, chroma, fermentation, quality, vinegar.