Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process

BACKGROUND: Zhenjiang aromatic vinegar is one of the most well‐known traditional fermented vinegars in China. Previously, a alkylpyrazine named ligustrazine was found as a bioactive compound in Zhenjiang aromatic vinegar. However, the generating mechanism of ligustrazine during the fermentation and storing process of vinegar was unknown. In this study, the changes in ligustrazine and its synthesis precursors (diacetyl and acetoin) in the industrial process were investigated by gas chromatography–mass spectrometry. RESULTS: During the fermentation process, ligustrazine was first detected at the fifth day, and content reached 75.90 µg g^?1 when fermentation was complete. During the storage process, the content of ligustrazine increased with storage time, and the content in 6‐year‐old vinegar reached 696.63 mg L^?1, which was about 20 times higher than raw vinegar (34.7 mg L^?1). This may be attributed to the conversion of precursors to ligustrazine through the Maillard reaction as precursor contents decreased during the storage process. CONCLUSION: Results of this study showed that ligustrazine in vinegar was mainly formed during the storage process, and the fermentation process was regarded as the accumulation stage of precursors for ligustrazine synthesis. Copyright © 2011 Society of Chemical Industry     

Mutation of Acetobacter pasteurianus by UV irradiation under acidic stress for high‐acidity vinegar fermentation

To obtain a mutant with higher vinegar production, a wild‐type industrial strain Acetobacter pasteurianus CICIM B7003 was pretreated in 50 g L^?1 acetic acid for 1 h and cultured for 12 h without adding any acetic acid; then, the enriched cells were mutated by UV under acidic stress (60 g L^?1 acetic acid). Using this method, A. pasteurianus CICIM B7003‐02, a mutant exhibiting best performance, was obtained. Notably, after repeated experiments, it was confirmed that B7003‐02 accumulated 103.81 ± 1.17 g L^?1 acetic acid within 160‐h batch cultivation in Erlenmeyer flasks, which was 49.2% higher than that of the wild type. Repeated batch fermentations with A. pasteurianus B7003‐02 were carried out for several runs in a Frings 8‐L acetator, and high‐acidity vinegars (90 ± 0.39 g L^?1) were produced. This work reveals the potential value for improvement in industrial vinegar production.     

Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential

Vinegars contain several bioactive compounds that are characterized according to the type of the raw material, such as grape vinegars and apple vinegars. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry was used for identification and quantification of phenolic compounds. Antioxidant properties of vinegars were determined by 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis‐3‐ethylbenzthiazoline‐6‐sulphonic acid assays. Antimicrobial activities of vinegars were examined with an agar disc diffusion method with Staphylococcus aureus , Escherichia coli and Pseudomonas aeruginosa . Gallic acid and chlorogenic acid were found to be the major phenolic acids accounting for the largest proportion of the total phenolic acid contents in grape vinegars and apple vinegars. Within the flavonols, quercetin‐3‐O‐galactoside and quercetin were detected as the major compounds in grape vinegars. Apple vinegars were characterized by phloridzin, phloretin and high chlorogenic acid content. Antimicrobial activity results indicated that grape vinegars exhibited higher antimicrobial activity against tested bacterial strains correlated with their higher antioxidant capacity. Copyright © 2017 The Institute of Brewing & Distilling     

Wine vinegar production using base wines made with different yeast species

The influence of base wines obtained by the fermentation of different yeast species on acetic acid bacteria growth and on the analytical profile of vinegars was investigated. Results show that the substrates for wine vinegar production exerted a strong influence on both acetic acid bacteria growth and analytical profile of vinegars. The base wine obtained from the alcoholic fermentation of Saccharomyces cerevisiae was not always the best substrate. The fermentate made with Candida stellata positively influenced the acetic acid bacteria growth and the quality of vinegar, while the wine obtained from the fermentation of Kloeckera apiculata was a good substrate for acetic acid bacteria growth and acetic acid production and could be used for ‘ordinary’ vinegar production. © 1998 Society of Chemical Industry     

Effervescent-assisted dispersive liquid–liquid microextraction based on the solidification of floating organic droplets for the determination of fungicides in vinegar and juice

ABSTRACT

A method of effervescent-assisted dispersive liquid–liquid microextraction based on the solidification of a floating organic droplet is reported. This approach was used to measure the fungicides myclobutanil, tebuconazole and epoxiconazole in vinegar and juice. Acidic vinegar and juice reacted with the carbonate to produce effervescence in situ, which then promoted contact of the sample with the extraction solvent. The 1-dodecanol extraction solvent helped solidify the floating organic droplets and could be fully dispersed by effervescence. The extraction solvent, salt, carbonate, and extraction time were optimised. The optimal conditions were 200 μL of 1-dodecanol, 100 mg of sodium chloride, 50 mg of sodium bicarbonate, and 30 s of extraction time. The proposed method has good linearity between 10 and 1000 ng mL^?1. Recoveries were between 70.4% and 103.1% in different vinegar and juice samples. This method was successfully used to measure fungicides in vinegar and juice. This system is simple, fast and environmentally friendly.     

Juice components and antioxidant capacity of four Tunisian Citrus varieties

BACKGROUND: Juices from four Citrus species of Tunisia were investigated mainly for quality parameters and antioxidant capacity. RESULTS: Citrus reticulata (mandarin) juice had the highest content of total flavonoids (85.33 mg CE L^?1). The latter also occurred in high quantity (82.01 mg CE L^?1) in Citrus lemon (lemon) juice which was also marked by its richness in total aroma (70.16 µg mL^?1) and in total fatty acids (48.10 µg mL^?1). Mandarin and lemon juices had the highest antioxidant activity, as determined b the β‐carotene bleaching assay (26.67% and 22.67%, respectively). Citrus aurantium (bitter orange) juice was characterised by the highest content of total polyphenols (784.67 mg GAE L^?1) and by the greatest inhibition of DPPH (96.10%). Citrus sinensis (blood orange) juice was only marked by the high quantity of ascorbic acid (36.90 mg mL^?1). GC/MS analysis of juice aroma showed the predominance of limonene (48.85–69.59%) in mandarin and in bitter and blood oranges, but of camphene (89.05%) in lemon. GC analysis of juice fatty acids revealed their richness in oleic acid (23.13–39.52%). HPLC analysis of juice phenolics indicated the predominance of phenolic acids (73.13–86.40%). CONCLUSION: The Citrus species used in this study were considered valuable varieties from the point of view of antioxidant capacity and nutrition. Copyright © 2010 Society of Chemical Industry     

Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis

A total of 98 grape cultivars were studied for content and composition of organic acids and sugars in grape juice during two consecutive years. Glucose and fructose were the predominant sugars in grape berries and ranged from 45.86 to 122.89 mg mL^?1, and 47.64 to 131.04 mg mL^?1, respectively, in two years. Sucrose was present at trace amounts in most cultivars, but two cultivars of hybrids between Vitis labrusca and V. vinifera contained large amounts of sucrose. Tartaric acid content in berries, varying from 1.57 to 9.09 and 1.54 to 9.05 mg mL^?1, respectively, in two years, was significantly higher than malic acid, which ranged from 0.38 to 6.05 and 0.36 to 7.06 mg mL^?1, respectively, in two years. Moreover, significantly higher total soluble sugars and fructose and lower total acids and malic acid were found in cultivars from hybrids between V. labrusca and V. vinifera than those in V. vinifera cultivars, and wine grapes had higher total sugars and acids than table grapes from V. vinifera. Principal component analysis (PCA) indicated that genotypic correlations among sugar and acid contents were stable and the first three PCs accounted for about 82% of total variance in both years. PC1 was highly connected with glucose and fructose contents, and sucrose was an important contributor to the variance for PC2, as well as for PC3. PC2 and PC3 were highly connected also with organic acids, but the contributor to variance differed from one year to the next. Tartaric acid was the main contributor to variance in 2003, and malic acid was important in 2004 for PC2 and PC3. In a scatter plot of the score values of all genotypes projected to the PC1 and PC2 plane, three groups of cultivars tend to cluster based on their genetic background or purpose of use. The cultivars of hybrid V. labrusca and V. vinifera were represented by high sugars, especially sucrose, and low acids. Among the cultivars of V. vinifera, wine grapes were found in general to have more sugars and acids than table grapes. The composition of sugars was stable in grape berries between the two years, while acids were sensitive to climate changes. Finally, the different responses of malic and tartaric acids to climate change is discussed. Copyright © 2006 Society of Chemical Industry     

Optimisation of the Amido Black assay for determination of the protein content of grape juices and wines

While the heat/chill stability of white wines cannot be predicted from the total protein concentration, this information is useful in assessing the effectiveness of fining treatments. We have adapted the Amido Black assay for use in grape juice and wine. The response of bovine serum albumin (BSA) was similar in water, model wine and model juice. The linear range of the assay (<100 mg l^?1) extends beyond protein concentrations typically found in grape juices and wines. The limit of quantification was 11.1 mg l^?1 for BSA in model wine and 7.6 mg l^?1 in model juice, while the limit of detection was found to be less than 3 mg l^?1 in either solution. In contrast to other methods of protein determination, this assay is not affected by common wine phenolic and pectic compounds or by glutathione. The mean response of BSA was similar in model juice and red and white grape juices. The mean response of BSA in red wine was lower than in white wine and model wine (p < 0.001), and there was considerable variation in response among wines. Protein concentrations determined using this method were reproducible (CV < 10%). This optimised assay can be used to monitor protein levels in grape juices and wines. © 2001 Society of Chemical Industry     

Functional Properties of Vinegar

A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p‐coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol‐lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.     

Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

Phenolic composition of the European cranberrybush (ECB) (Viburnum opulus L.) juice was determined using high‐performance liquid chromatography. The juice contained 2037 mg kg^?1 chlorogenic acid, which was 54% of total phenolics, and several other phenolics such as (+)‐catechin, (?)‐epicatechin, cyanidin‐3‐glucoside, cyanidin‐3‐rutinoside and six different glucosides of quercetin. Because of its strong astringent taste, the juices were treated with various doses of two different types of activated carbons (Granucol Bi and Granucol Ge) in order to remove phenolic compounds. Results revealed that both types of activated carbons were equally effective on astringency removal (P < 0.01). A 20–30% reduction in total phenolics was achieved by application of 2.0–3.0 g L^?1 activated carbon which also removed unpleasant taste and odour.     

Influence of branch bending on sugar,organic acid and phenolic content in fruits of ‘Williams’ pears (Pyrus communis L.)

Selected sugars, organic acids and phenolic compounds were analysed in mature fruits of ‘Williams’ pears using high‐performance liquid chromatography. Fruits were harvested from the branches of trees tested in three treatments: branches were bent in summer 2003 (1 September), in spring 2004 (15 May) and control (branches were not bent). Pears contained up to 73.54 g kg^?1 fresh weight (FW) of fructose, 9.42 g kg^?1 FW of glucose, 7.94 g kg^?1 FW of sucrose and 24.59 g kg^?1 FW of sorbitol. Major organic acids were (in order of descending quantity) citric, malic, shikimic and fumaric acid (up to 3.05 g kg^?1 FW, 2.24 g kg^?1 FW, 71.79 mg kg^?1 FW and 0.49 mg kg^?1 FW, respectively). Chlorogenic acid (280.86–357.34 mg kg^?1 FW) was the predominant phenolic acid, followed in concentration (mg kg^?1 FW) by syringic acid (95.46–131.32), epicatechin (46.55–83.09), catechin (25.67–44.81), vanillic acid (1.87–3.48), sinapic acid (0.83–1.72) and caffeic acid (0.72–1.04). Significant differences in content of fructose, sorbitol, total sugars, catechin, epicatechin, sinapic acid, syringic acid, and a sum of determined phenolic compounds were observed among the treatments. Fruits from summer bending branches had the lowest content of individual sugars, citric acid and phenolic compounds and the highest content of malic, shikimic and fumaric acid. The highest content of fructose, sorbitol, sucrose, total sugars, caffeic acid, catechin, epicatechin and syringic acid were determined in the fruits from the spring treatment. In the control treatment the highest content of glucose, citric acid, chlorogenic acid, sinapic acid, vanillic acid, as well a sum of determined phenolics, were observed. The lowest content of fumaric acid was in the spring treatment and of malic and shikimic acid in the control. Copyright © 2006 Society of Chemical Industry     

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

BACKGROUND: Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic‐based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. RESULTS: Based on the sensory analysis, 50 g kg^?1 of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg^?1 was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and ‘purchase intent’, the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. CONCLUSION: New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company. © 2012 Society of Chemical Industry     

Determination of Quercetin, Gallic Acid, Resveratrol, Catechin and Malvidin in Brazilian Wines Elaborated in the Vale do São Francisco Using Liquid–Liquid Extraction Assisted by Ultrasound and GC-MS

In this work, a fast and simple methodology has been applied for the determination of gallic acid, resveratrol, catechin and malvidin in Brazilian wines by gas chromatography–mass spectrometry. The procedure included a stage of ultrasound-assisted liquid–liquid extraction and subsequent derivatization with N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) and GC-MS analysis. The limit of detection varied from 0.41 to 1.18 mg?L^?1 in all the analytes. The relative standard deviations calculated for 8.0 and 20 mg?L^?1 were 1.90 and 0.82 % for gallic acid, 3.08 and 1.22 % for catechin, 1.30 and 0.44 % for malvidin, 1.50 and 0.53 % for resveratrol, and 1.41 and 0.61 % for quercetin. The developed methodology was applied for the analysis of red wine samples collected in the São Francisco region, Bahia state, Brazil. Quercetin concentration varied from 2.4 to 3.0 mg?L^?1, gallic acid 21.4–56.3 mg?L^?1, resveratrol 1.5–5.9 mg?L^?1, malvidin 15.3–32.2 mg?L^?1, and catechin 11.71–18.2 mg?L^?1. The obtained concentrations are in agreement with those reported in the literature.     

Detection of ochratoxin A in tropical wine and grape juice from Brazil

BACKGROUND: Ochratoxin A (OTA) is the main mycotoxin found in grapes, wines and grape juices and is considered one of the most harmful contaminants to human health. In this study, samples of tropical wines and grape juices from different grape varieties grown in Brazil were analysed for their OTA content by high‐performance liquid chromatography. RESULTS: The detection and quantification limits for OTA were 0.01 and 0.03 µg L^?1 respectively. OTA was detected in 13 (38.24%) of the samples analysed, with concentrations ranging from < 0.03 to 0.62 µg L^?1. OTA was not detected in any of the grape juice samples. Most of the red wine samples proved to be contaminated with OTA (75%), while only one white wine sample was contaminated. However, the OTA levels detected in all samples were well below the maximum tolerable limit (2 µg L^?1) in wine and grape juice established by the European Community and Brazilian legislature. CONCLUSION: The results of this study indicate a low risk of exposure to OTA by consumption of tropical wines and grape juices from Brazil. © 2012 Society of Chemical Industry     

Chiral amino acid analysis of vinegars using gas chromatography – selected ion monitoring mass spectrometry

 Twenty-five vinegars were examined quantitatively for their content of free amino acid (AA) enantiomers using chiral gas chromatography/mass spectrometry. Vinegars manufactured from grape must contained l-proline (l-Pro) as the major AA. Balsamic vinegars (aceto balsamico di Modena), with one exception, contained the highest amounts of l-AAs (861–2000 mg l^–1) as well as d-AAs (46–361 mg l^–1). The amounts of d-Pro and d-alanine (d-Ala) increased in the course of maturation. Sherry vinegars had a AA pattern similar to that of balsamic vinegars but with much lower amounts: concentrations of l-AAs were 244 mg l^–1 and 456 mg l^–1 and of d-AAs were 18 mg l^–1 and 19 mg l^–1. The l-AA content of cider vinegars was very low (34 mg l^–1 and 44 mg l^–1) and only traces of d-AAs (<2 mg l^–1) were found. In spirit vinegars few d-AAs and low amounts of most l-AAs were detected, with the exception of l-glutamic acid (l-Glu) (210–847 mg l^–1), probably added as a flavour enhancer. The AA content of spirit vinegars blended with wine vinegar was influenced by the portion of wine vinegar added. Rice vinegars had concentrations of l-AAs from as low as 36 mg l^–1 to as high as 6860 mg l^–1, and the concentrations of d-AAs ranged from 6 mg l^–1 to 531 mg l^–1. All vinegars declared as "produced by microbial fermentation" contained d-Ala, d-aspartic acid, and d-Glu as typical bacterial markers. From the data it is concluded that chiral AA analysis can be used to distinguish among fermented and synthetic vinegars and to identify raw materials used for their production. In particular, the amount of d-Pro can be used as proof of the maturation process of balsamic vinegar. Received: 11 December 1997 / Revised version: 12 May 1998     

Chiral amino acid analysis of vinegars using gas chromatography – selected ion monitoring mass spectrometry

 Twenty-five vinegars were examined quantitatively for their content of free amino acid (AA) enantiomers using chiral gas chromatography/mass spectrometry. Vinegars manufactured from grape must contained l-proline (l-Pro) as the major AA. Balsamic vinegars (aceto balsamico di Modena), with one exception, contained the highest amounts of l-AAs (861–2000 mg l^–1) as well as d-AAs (46–361 mg l^–1). The amounts of d-Pro and d-alanine (d-Ala) increased in the course of maturation. Sherry vinegars had a AA pattern similar to that of balsamic vinegars but with much lower amounts: concentrations of l-AAs were 244 mg l^–1 and 456 mg l^–1 and of d-AAs were 18 mg l^–1 and 19 mg l^–1. The l-AA content of cider vinegars was very low (34 mg l^–1 and 44 mg l^–1) and only traces of d-AAs (<2 mg l^–1) were found. In spirit vinegars few d-AAs and low amounts of most l-AAs were detected, with the exception of l-glutamic acid (l-Glu) (210–847 mg l^–1), probably added as a flavour enhancer. The AA content of spirit vinegars blended with wine vinegar was influenced by the portion of wine vinegar added. Rice vinegars had concentrations of l-AAs from as low as 36 mg l^–1 to as high as 6860 mg l^–1, and the concentrations of d-AAs ranged from 6 mg l^–1 to 531 mg l^–1. All vinegars declared as "produced by microbial fermentation" contained d-Ala, d-aspartic acid, and d-Glu as typical bacterial markers. From the data it is concluded that chiral AA analysis can be used to distinguish among fermented and synthetic vinegars and to identify raw materials used for their production. In particular, the amount of d-Pro can be used as proof of the maturation process of balsamic vinegar. Received: 11 December 1997 / Revised version: 12 May 1998     

原汁青梅果醋酿造技术研究

本实验分析了不同成熟度青梅的品质,研究了果胶酶处理对出汁率的影响,进行了耐高酸醋酸菌的驯化和原果醋的澄清处理实验,结果认为原汁青梅果醋的适宜加工原料成熟度为8成熟;采用200mg/kg果胶酶处理可使其出汁率提高12.0%,且大大降低取汁难度;利用CaCO3对青梅原酒进行降酸处理,采取低酸醋酸发酵逐步接种到高酸的方法可驯化醋酸菌,使其最终可直接发酵高酸的青梅原酒;青梅原醋经过100mg/L的果胶酶处理3h后,再用1.4g/L的皂土下胶,可使其透光率达到92%以上。     

Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)

Tintilia is an autochthonous grapevine of the Italian Molise region which risked to disappear. However, recently, the production of Tintilia red wines is resuming and in the year 2011 the protected designation origin ‘Tintilia del Molise’ was officially registered. In this work, an analytical characterization of representative red wines from Tintilia grape is reported. A total of 36 different physicochemical variables were determined and discussed, considering those with an estimated coefficient of variation <25 % as more characterizing. These were found to be (mean): density (0.9949); dry extract (34.4 g L^?1) and ashes (3.8 g L^?1); ethyl alcohol (14.2 mL 100 mL^?1), glycerol (9.2 g L^?1) and total higher alcohols (1.7 g L^?1); pH (3.65); the titratable (5.9 g L^?1), fixed (5.4 g L^?1), and salified (2.5 g L^?1) acidity; buffering capacity (52.6 mM/L/pH); total phenols (2,341 mg mL^?1); total flavonols (223 mg mL^?1) and epicathechin (75.0 mg mL^?1); %Red (49.1 %) and %Yellow (43.6 %). Sensory analysis was also performed by professional wine tasters. Finally, the Tintilia results were compared with those of Montepulciano wines. Findings of this analytical study describe the Tintilia red wine as a full-bodied wine; alcoholic; with feeble, but stable acidic profile; rich of phenols, especially flavonols; and finally, with a color balanced between red and yellow pigments.     

Bioactive components and antioxidant capacities of different miniature tomato cultivars grown by altered fertilizer applications

This study investigated the organic acid and phenolic compound levels, total phenolic (TP) and antioxidant capacity (TEAC) of three miniature tomato cultivars grown on a farmer’s field with three different fertilizer applications. Analysis of phenolic compound (protocatechuic, vanillic, gallic, chlorogenic, caffeic, syringic, p-coumaric and ferulic acid, rutin, quercetin, catechin and phloridzine) organic acid (citric, tartaric, malic, succinic and fumaric acid), TP and TEAC levels in fruit samples showed statistically significant (p?<?0.05) differences between tomato cultivars and fertilizer applications. Rutin and chlorogenic acid were the predominant phenolic compounds found in all three cultivars. The highest rutin value (50.48 mg kg^?1 FW) was found in the Black Zebra fertilized with DAP plus organic and biochemical fertilizers and the lowest (20.52 mg kg^?1 FW) in the Black Zebra fertilized with DAP only. The highest chlorogenic acid value (63.31 mg kg^?1 FW) was found in the sweet pea currant fertilized with DAP only and the lowest (21.06 mg kg^?1 FW) in the Black Zebra fertilized with DAP plus chemical fertilizer. Citric acid content was the dominant organic acid in all three cultivars, with the highest citric acid value (6439.50 mg kg^?1 FW) found in the Sweet Pea Currant cherry tomato fertilized with DAP plus organic and biochemical fertilizers and the lowest (2435.20 mg kg^?1 FW) in the Window Box Yellow fertilized with DAP plus chemical fertilizer. Total phenolic and antioxidant levels in the window box yellow were significantly lower as compared to the Black Zebra and sweet pea currant varieties for all three fertilizer applications.     

Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice

The aim of this study was to investigate the antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris. Minimum inhibitory concentrations of cinnamic acid and chlorogenic acid were 0.375 and 2.0 mg mL⁻¹, and the minimum bactericidal concentrations were 0.50 and 4.0 mg mL⁻¹, respectively. The apple juice ingredients had little influence on the inactivation of A. acidoterrestris. After treatment with cinnamic acid and chlorogenic acid, the morphology of A. acidoterrestris cells were severely destroyed; the leakage of nucleic acids and proteins increased significantly. SDS-PAGE investigation of bacterial proteins proved that the loss of soluble proteins was obvious as well. These results demonstrated that cinnamic acid and chlorogenic acid exerted their antibacterial activity mainly by an action mode of membrane disruption. This study provides an alternative method for the control of A. acidoterrestris-related spoilage in the fruit juice/beverage industry.