The invention is related to olive pomace containing olive black water as the main raw material and olive pomace (olive vinegar) containing olive black water containing sugar/honey and water as auxiliary ingredients for fermentation.

In the current technology, vinegar is a product produced from raw materials containing starch and/or sugar by two 10-stage fermentation applications, namely ethyl alcohol and acetic acid fermentations. According to the Article 627 of the Regulation on Foodstuffs, vinegar is expressed as “a unique substance obtained by subjecting sugary fruits such as grapes and figs to alcohol fermentation and then to acetic acid (vinegar) fermentation”. Vinegar can be fermented by yeasts. It is the formation of acetic acid as a result of the oxidation of ethanol by acetic acid bacteria following the conversion of sugars to ethanol. As a result of the activity of acetic acid bacteria during acetic acid fermentation, it is oxidized to acetic acid and carbon dioxide in the presence of liquid oxygen containing alcohol. Vinegar is produced from fresh and dried grapes, grape must, concentrate, alcohol and various fruits. Vinegars of different properties can be obtained by adding aromatic plant parts, plant extracts, spice and fruit extracts or 20 of their natural aromas. Grape and apple vinegars are widely consumed in our country. Traditionally, vinegar consumption can be with the addition of extract of vinegar as well as vinegars from the previous year. On the other hand, deep culture (quick) vinegar production method is preferred in industrial vinegar production. Various types of vinegar are produced around the world using different raw materials and technologies. While wine is used as vinegar raw material in Mediterranean countries; malt, fruit and dilute acetic acid are used as raw materials in countries that do not produce wine. A kind of vinegar produced today is olive vinegar, which is also produced using olive leaves.

Olive black water has a structure suitable for fermentation due to the sugar and other organic compounds it contains.

The Chemical Composition of Olive Black Water is as follows; It contains 83-96% of water,

3.5-15% of organic compounds.

The main organic compounds are sugar, nitrogen compounds; volatile acids, polyalcohols; pectin, oil, polyphenols and tannins. (Oktay and Ozer, 2002)

COMPUNDS LOWEST MEDIUM HIGHEST

WATER 82,24 83,4 94,2

FATS 0,03 0,02-1.00 2,3

TOTAL GLUCOSE 0,1 2, 0-8,0 8,0

ORGANIC NITROGEN 0,06 1,2-, 24 2,4

ORGANIC ACIDS 0,2 0, 5-1,0 1,5

POLY ALCOHOLS 0,3 1,0-1, 5 1,8

PECTIN AND TANNINS 0,2 0,5-1, 3 1,5

POLYPHENOLS 0,13 0, 5-1,0 2,4

POLYMERS 0,5 1,5

MINERAL SUNSTANCES 0,4 1,8 7,2 (K, Na, Ca, Mg, Fe, P, Zn, Co, Si, Cl, N,B)

Polyphenolic substances give olive black water phytotoxic and antimicrobial properties and are known as valuable antioxidants. (Nergiz, 2000)

Mineral salts in the proportion of 0.2-2.0%,

Potassium, phosphorus, nitrogen, magnesium, iron, Phenolic compounds.

Although olive black water contains useful components, it also has disadvantageous properties for the environment.

1. Dense, dark colour contains 80-90% water.

2. It has a strong, olive oil-specific smell. 3. It has an acidic pH. (pH in the interval of 3.0-5.9)

4. It contains a high amount of organic and inorganic substances.

5. It has a high content of solids. (20g/L Total solids)

6. It has a high content of polyphenols. (Hardly decomposable waste) 7. The salt content is high.

8. It has a high degree of organic pollution. (COD value up to 220g/Lye)

9. The COD/BOD Ratio is in the range of 5.5-5. (Hardly decomposable waste)

There are also R&D studies being carried out on the subject of black water in our country. However, an economic assessment system suitable for our country has not been found. The R&D studies carried out cover the purposes of treatment, fertilization, animal feed, biofuel, weed control, some agricultural diseases and especially soil use. Black water discharged into a lake, pond or stream has a polluting nature and therefore, olive oil production plant operators are forced to apply administrative sanctions in accordance with the Environmental Law. (Parliamentary research report, 2008)

The solutions that have been proposed so far have been far from the basis of economic activity and individually impracticable solutions.

Today, it has been understood that a common solution that will bring the sector components (olive oil and pomace industrialists) unite at a minimum common level is inevitable.

For this reason, government support and completion of projects and planning processes are of great importance in the structural change process of the sector.

Olive vinegar made with pomace containing olive black water; Olive pomace containing black water is collected from olive oil factories and made by adding sugar, honey and water for ethyl alcohol and acetic acid fermentation. Ingredients used for 800 litres of olive vinegar: 200 kg of olive oil containing black water, 100 kg of honey, 500 litres of water

Production method:

In a 1 ton container, water and honey are dissolved by mixing first. Then, the pomace containing olive black water is added to it. And the airlock is applied. It is kept for an average of 4 months. Sugar and alcohol determination is made every 15 days. At the end of the 2nd month, the 5 pomace in the container are removed from the environment. When the sugar inside is finished, the lid of the container is left open to let in air. 100 litres of olive vinegar are added to it. Again, alcohol and acid determination is performed every 15 days. It is continued until the alcohol is 0.5%. After this stage, the lid is fully closed. The raw material becomes a product. Filling is made with an acid degree of 4% or above.

After a period of about 9-12 months for fermentation, it becomes ready for consumption.

Fermentation has 2 stages.

1. Fermentation of ethyl alcohol

Glucose is fermented with the help of the ZYMAS enzyme group secreted by Saccharomyces cerevisiae. Ethyl alcohol and carbon dioxide (C02) are released as the main metabolites.

C6H1206— >2C2H50H+2C02

2. Acetic acid Fermentation

This alcohol produced is oxidized to acetic acid under aerobic conditions by vinegar (acetic acid) bacteria such as Acetobacter and Gluconobacter.

C2H50H +02 CH3C00H+H20

Distinctive feature of the product: Olive leaf is used as the main raw material in olive vinegars produced in the current technique. A vinegar made using pomace containing olive black water is not found in the literature.

THE AIM and ADVANTAGES OF THE INVENTION

The aim of this invention is to produce vinegar by fermenting pomace containing olive black water, the main raw material of which is obtained as a result of olive oil production, with the addition of sugar, honey and water.

It is to turn olive black water, which is harmful to the environment, into a foodstuff suitable for human consumption and to transform it a value-added product in this way. At the same time, it is to eliminate the environmental damages caused if it is given directly to the environment. The advantages of the invention are to strengthen the immune system thanks to oleuropein and similar phenolic compounds in the “olive vinegar” obtained from olive rice. Since the pomace that contains olive black water is good for many health problems ranging from digestive system, stomach problems and cholesterol, it is to be turned into vinegar to spread its consumption by people. In addition, it has been shown by medical studies in recent years that these phenolic components and antioxidants found in pomace, which contains high levels of phenolic components- polyphenols, olive black juice, fight free radicals and cancer in our body. It is also now known that the absorption of phenolic components in the body from rice, which contains olive black water, is higher than from other products rich in antioxidants.