葡萄皮渣酿醋的工艺研究

Study on the processing technique of vinegar using grape pomace

以玉米、麸皮、葡萄皮渣为原料,应用驯化后的酵母菌和醋酸菌进行固态酒精发酵及醋酸发酵。结果表明:在酒精发酵过程中,控制麸曲用量、酵母驯化培养液用量、温度及水分等条件,发酵周期为7d左右;醋酸发酵最佳工艺条件为接种量8%,醋醅水分60%～65%,玉米葡萄皮渣谷糠=1∶2∶1。用葡萄皮渣酿制食醋,其感官指标、理化指标及卫生指标符合国家标准,增加了附加值,保护了环境。

The fermentation processing of solid alcohol and acetic acid was studied by using the domestication of yeast and acetic acid bacteria,and corn,wheat bran,grape skin as raw materials.The results showed that in process of alcohol fermentation,the fermentation period of 7 days was determine by controlling the conditions of the amount of wheat bran,domesticated yeast,temperature and water.The optimum conditions of acetic acid fermentation were 8% vaccination,60%～65% pickled vinegar water,the ratio of corn,grape skin and residue being 1:2:1.The vinegar which brewed by using the grape skin meets the national standards of sensory indicators,physical and chemical indicators and health indicators,also increases the added value,and protects the environment.