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 clarification method were studied.The results indicated:the best starters were grape wine yeast and AS2.300.Using the compound of these two kinds of yeas(t 1 2) as alcohol fermentation starter,the best fermentation condition was 16% initial sugar,8% starter and fermented at 28℃ for 5 days.The best fermentation condition of acetic acid fermentation was:initial liquor 8%,inoculating amount 10%,temperature 30℃ and the rotational speed 150r/min,the acidity was up to 5.2g/100mL after fermented about 5 days.Comparing the effects of several kinds of clarifying agent,the result was that the best clarifying agent was chitosan,and adding 0.03% can produce clarified vinegar.