液态表面法发酵红姑娘果醋的探讨

Processing technology of Hongguniang fruit vinegar by surface liquid fermentation

以红姑娘为原料,采用表面法发酵酿制红姑娘果醋进行了探讨,结果表明:酒精发酵阶段温度32℃￣34℃发酵6d,酒精度5￣°8°,残糖约1%,醋酸发酵26d,产酸达高峰,酿制产品具有红姑娘特有的风味,酸味柔和,口感浓厚。

The Hongguniang fruit vinegar was produced from raw material Hongguniang and by surface fermentation. The result showed that, temperature 32℃-34℃, alcohol fermented 6d, the alcohol was 5°-8° ,the residual sugar was 1%, and acetic acid fermented 26d, the acid produc tion reached the highest value. The vinegar had the unique Hongguniang flavor, with soft acid and full-bodied taste.