不同品种苹果液态酿醋适应性

Adaptability of different breed apple liquid brewing vinegar

试验以五种苹果汁为原料 ,采用液态发酵法酿醋 ,分析了五个试样醋酸发酵前后的主要理化指标及色泽变化 ,结果认为以国光、陆奥、金帅为原料可酿出具有苹果风味及色泽特征的果醋 ,国光最有利于良好酸味及色泽品质的形成 ,富士及浓缩汁不适于良好色泽果醋的酿造。

This article analyzes the changes of physical an chemical compositions and color during liquid acetic fermentation in five apple vinegars of different varieties.The result shows that varieties of 'Mustsu','Golden Delicious'and 'Ralls'is suitable for prouducing good apple vinegars,especially in flavor and color,'Ralls' is most suited to good tart flavor and color,but'Fu ji'and 'concentrated apple juice'don't appropriate to form good color vinegar.