<![CDATA[Organic acid profiling provides a chemical basis for characterizing fruit fermentation. This study evaluated lactic and acetic acid profiles in Classic Enzyme on fermentation days 7 and 14. A descriptive laboratory study used one batch containing 300 g of honey, 900 g of 14 fruit types, and 3,000 mL of boiled drinking water. Qualitative screening, sensory assessment by five panelists, and high-performance liquid chromatography with a C18 column and UV detection at 210 nm were performed. Six analytical determinations were available per sampling day. Mean lactic acid concentrations increased from 0.2216 ± 0.0191% on day 7 to 0.3178 ± 0.0561% on day 14, whereas acetic acid concentrations decreased from 2.9293 ± 0.0966% to 0.6376 ± 0.0145% (mean ± sample standard deviation). Mean taste scores on the study-specific eight-point scale were 5.6 and 6.4, respectively. The opposing acid profiles describe this fermentation batch but do not establish a causal effect of fermentation time. Results remain exploratory because the concentration basis, chromatographic specificity, and calibration coverage require verification. These findings provide preliminary information for further analytical and fermentation-process standardization, rather than evidence of product safety or health benefits.]]>
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