西藏野生粉枝莓果醋发酵工艺研究

Study on the Processing Technology of Tibetan Wild Rubus biflorus Buch Fruit Vinegar

以西藏野生粉枝莓果汁为发酵原料,研究粉枝莓果醋酿造工艺。结果表明,其酒精发酵的最佳工艺条件为初糖浓度为240 g/L、发酵时间为7 d、发酵温度为25℃、初始酸度为4.5;醋酸发酵的最佳条件为接种量6%、初始酒精含量为6%、发酵温度为37℃。

Wild Rubus biflorus Buch from Tibet was used as raw material to produce fruit vinegar. The optimal alcoholic fermentation was summed up as followings： the initial sugar concentration was 240 g/L, fermentation time was 7 d, and fermentation temperature was 25 ℃. The optimal acetic fermentation was set with 6% acetic acid bacteria inoculums amount, 6% alcohol degree, 37 ℃ fermentation temperature.