葡萄酒渣酿造果醋的工艺优化及品质特性分析

Wine Dregs of Brewing Vinegar Process Optimization and Analysis of Quality Characteristics

为制成风味独特的果醋饮料,本试验对利用葡萄皮渣酿造的果醋进行了工艺及品质特性探究。利用单因素试验得到了葡萄酒发酵中的最佳发酵时间、发酵温度、酵母接种量。以及在醋酸发酵中醋酸菌添加量、醋酸发酵时间、醋酸发酵温度的最优工艺条件。研究结果表明:当葡萄皮渣添加量为30%、糖含量4%、醋酸菌接种量为6 g·L^(-1)、发酵温度为32℃、发酵时间为4 d时,可得到品质最优的产品。对果醋进行理化指标测定和感观品质分析,通过测定和分析可知,果醋富含多酚、抗坏血酸等物质,色泽澄清透明、酸甜适口、醋香清纯且无异味。

For the unique flavor of fruit vinegar beverage made from this experiment of fruitvinegar made from grape pomace is technology and quality characteristics of inquiry. First, univariate tests, study time in the alcohol fermentation, fermentation temperature, yeast inoculation effect on alcohol fermentation process to determine thebest. Study on acetic acid bacteria added separately in acetic acid fermentation and acetic fermentation time effects of temperature on fruit vinegar and acetic acid fermentation. Research results showed that the best quality product was obtained when the addition of grape peel dregs was 30%, sugar content was 4%, inoculation of acetic acid bacteria was 6 g·L^-1, fermentation temperature was 32 ℃, and fermentation time was 4 d. Under these conditions, fermentation vinegar and fruit vinegar for determination of physicochemical and sensory quality of analysis, by measuring and analysis of fruit vinegar is rich in polyphenols,substances such as Ascorbic acid and has a clear and transparent color, sweet and sour taste, the advantages of pure vinegar, no peculiar smell.