混合菌种发酵苹果醋的酿造工艺研究

以盐源苹果为原料,采用液态发酵法及混合菌种发酵工艺酿制果醋。通过果酒生产中几种酵母菌在苹果汁中的发酵特点,筛选出适合在苹果汁中发酵的酵母菌种,确定最佳菌种比例,以及酒精发酵和醋酸发酵的最优发酵条件,并对果醋产品的澄清方法进行了研究。结果表明,选用葡萄酒酵母和AS2.300进行混合发酵,菌种比例为1 2,接种量为8%,调...

Studies on Processing Techniques of Apple Vinegar

Fruit vinegar fermented with Yanyuan apple using liquid state fermentation technology and the multi-microorganism fermentation craft was studied in this paper.The fermentation agent was selected through the physiological characteristics in apple juice medium of several yeast in the wine product of fruits.The best seeds proportion and the superior fermentation condition of alcoholic fermentation and acetic acid fermentation were determined.At last,the turbidity of the fruit vinegar product and its clarificat...