Abstract: Fruit juice, wine and vinegar from seven pear cultivars, Yuanhuangli, Whasan, Housui, Crystal, Whangkeumbae, Niitaka and Nansui were physiochemically characterized. Meanwhile, sensory evaluation of seven varieties of pear vinegar was carried out. The cultivar Crystal showed higher juice yield, alcohol degree and acid production than the other six cultivars, and the pear vinegar fermented from it was evaluated to have golden yellow color, pleasant aroma, nice tart/sweet balance and typical pear flavor. Thus, we concluded that Crystal is a more suitable cultivar for making fruit vinegar.

Key words: pear, variety, vinegar making, suitability