苹果果醋加工过程的发酵工艺研究

Study on fermentation of production process of apple vinegar

运用正交试验方法对苹果果醋加工工艺中粟酒裂殖酵母降酸、酒精发酵及醋酸发酵等方面进行研究。结果表明,生物降酸最佳条件:温度28℃,发酵时间3d,粟酒裂殖酵母接种量为5%;酒精发酵最佳条件:温度26℃,发酵时间7d,酿酒酵母接种量为5%;醋酸发酵最佳条件:初始酒精度7%,发酵时间20d,醋酸菌接种量10%,发酵温度为32℃。

Acid-degradation of Schizosaccharomyces pombe,alcoholic fermentation and acetic fermentation were researched in the processing of apple vinegar by applying orthogonal experiment.The optimal acid decreasing condition were as follows： 5% inoculation of fermentation,fermentation temperature 28 ℃,fermentation time 3 d.The optimized parameters of alcoholic fermentation were： 5% inoculation of yeast,fermentation temperature 26 ℃,fermentation time 7 d.The optimized parameters of acetic fermentation was 10% inoculation at 32 ℃ for 20 d,7% incipient alcoholicity.