摘要
实验以酿酒葡萄为原料,采用液态发酵法生产葡萄果醋。试验研究了其生产工艺,分析了温度、醋酸添加量、酒度对醋酸发酵的影响。结果表明:在酒精发酵阶段,糖度与酒度的变化呈负相关;在醋酸发酵阶段,酒度与酸度的变化呈负相关,其发酵的最佳组合为温度为31℃、醋酸添加量为10%、酒度为10%。
In this text, using grape as a raw material, the grape vinegar was produced by liquid-state fermentation. And this paper studied the processing technology of grape vinegar, analyzed the effects of temperature, amount of aeration, alcohol content. The results showed that in the process of alcohol fermentation, there existed a close negative relationship between sugar content and alcohol degree; and in the process of acetic acid fermentation, there also existed a close negative relationship between alcohol degree and aectic acid degree, and the optimal combination was. 31 ℃ temperature, 10 % inoculation quantity, 9% （v/v） alcohol content.
出处
《中国调味品》
CAS
北大核心
2010年第2期72-75,共4页
China Condiment
关键词
葡萄果醋
酒精发酵
醋酸发酵
grape vinegar
alcohol fermentation
acetic acid fermentation
