3.2. Physico-chemical analyses
Chemical determinations are shown in Table 2. Except prickly
pear FJ which was characterized by an initial pH above 6, all other
FJs showed pH values below 4. KLBs generally showed pH values
slightly higher than the corresponding FJs, especially kiwifruit and
quince KLB, with the exception of prickly pear KLB for which a
decrease of 2.15 units was registered.
TTA for the couples FJ/KLB was highly different among samples.
In particular, the lowest TTA value was found for prickly pear FJ
(0.38 g/L citric acid). TTA increased after fermentation for apple,
grape, pomegranate and prickly pear KLBs, with the last product