3种醋酸菌对山草莓果醋品质的影响

为确定不同种类的醋酸菌对山草莓果醋品质的影响,以山草莓为原材料,接种酵母菌进行酒精发酵,再用不同品种的醋酸菌进行醋酸发酵后,酿造制成山草莓果醋.对山草莓果醋的酒精度、可溶性固形物、总酸和DPPH消除率进行测定,并做出感官评价.结果表明:不同品种的醋酸菌对山草莓果醋的理化指标有一定影响,本实验中使用沪酿1.01号醋酸菌酿造的山草莓果醋的酒精度为0.80％、可溶性固形物质量分数为2.5％、总酸质量分数为4.78％、DPPH消除率为36.68％,达到了维生素C DPPH清除率的39.1％,明显高于其他实验组.

Influence of Three Kinds of Acetic Acid Bacteria on Quality of Rubus Coreanus Fruit Vinegar

In order to determine the influence of different kinds of acetic acid bacteria on the quality of Rubus coreanus fruit vinegar, Rubus coreanus fruit vinegar was brewed using Rubus coreanus as raw material, yeast for alcoholic fermentation, and different varieties of acetic acid bacteria for acetic acid fermentation. The alcoholic strength, soluble solids, total acid, and DPPH elimination rate were determined, and sensory evaluation was also applied. The results showed that different varieties of acetic acid bacteria had effects on the physicochemical indexes of Rubus coreanus fruit vinegar. In this study, the Rubus coreanus fruit vinegar brewed by Hu No. 1.01 acetic acid bacteria had 0.80% alcohol content, 2.5% soluble solids content, 4.78% total acid content, and 39.1% DPPH elimination rate, which was similar to Vc (36.68%). The results were better than other two kinds of Rubus coreanus fruit vinegar.