Study On Fermentation Technology Of Hanfu Apple Vinegar

Hanfu apple is hybridized by Dongguang apple with characteristics to live well in the colder environment and Fushi apple with good quality characters. Hanfu apple has advantages, such as living well in the colder environment, and more the content of sugar and acid in it. But it is bigger and palatality is bad. Therefore, they should be proceed into apple product. In the recent years, the yield of Hanfu apple has been increasing in the Liaoning Province including Shenyang and other cities. But the only way to sell apples is limited the development of Hanfu apple industry. Therefore, it is essential to study a technology of brewing a new kind of Hanfu apple vinegar. Firstly, the study evaluated Hanfu apples’ ability to make juice by determination indexs. Secondly, the alcoholic fermentation condition and acetic fermentation condition are optimized by single factor tests and response surface tests, and the changes of the aroma compositions for juice, cider and vinegar during fermentation. It was a new way to develop Hanfu apple industry. The results were as follows:The contents of TSS, TA, RTT and JR in the Hanfu apples are all higher than which of other apples including Jinguan apples, Guoguang apples and Qiaonajin apples. The contents of TSS, TA, RTT and JR were as followed 15.60%,0.51%,30.58,79.24%. Therefore, in the point of aroma compositions, taste and saving resources, Hanfu apple was more suitable for being made juice. Hanfu apple vinegar was brewed by alcoholic and acetic fermentation.It was found that Hanfu apple cider was made by the way of the fed-batch fermentation during the alcoholic fermentation. The alcohol volume fraction of Hanfu apple cider was as index. The alcoholic fermentation condition including the type of yeast, fed-batch fermentation days, the addition amount of high fructose corn syrup, the way of fed-batch fermentation, the amount of yeast inoculated, fermentation temperature and initial pH were optimized. The tests of the single factor tests were as follows:angel yeast was selected as the optimal yeast, and it took 7 days during the alcoholic fermentation. In the analytic test of selecting the optimal fed-batch fermentation way was that adding 15 mL high fructose corn syrup in all at the 3 d,4 d and 5 d of the alcohol fermentation. In the analytic the Box-Behnken test and the response surface design, it was found that 28℃ was selected as the optimal fermentation temperature,3.11‰ was selected as the optimal inoculation amount,3.75 initial was selected as the optimal pH. Under optimal conditions, alcohol volume fraction of Hanfu apple cider was 10.8%(V/V)It was found that total acid content of Hanfu apple vinegar was as index, the acetic fermentation conditions including the amount of acetic acid bacteria inoculated, fermentation temperature, initial alcohol volume fraction, the speed of oscillation. In the analytic test for selecting the optimal acetic fermentation way was that acetic fermentation in the shaking apparatus. In the analytic the Box-Behnken test and the response surface design, it was found that the optimum acetic fermentation condition was as followed:9.8% was selected as the optimal inoculation amount,32℃ was selected as the optimal fermentation temperature,8.2 %(V/V) was selected as the optimal initial alcohol volume fraction,120 r/min was selected as the optimal speed of oscillation. Under optimal conditions, total acid content of Hanfu apple vinegar was 5.82 g/100mL.Under optimal conditions of both alcoholic fermentation and acetic fermentation, the Hanfu apple juice, Hanfu apple cider and Hanfu apple vinegar were made. The results of aroma components of them by GC-MS, the kinds of aroma components of them during different fermentation.41 aroma components were identified in the Hanfu apple juice, and relative content of esters was highest,46.53%.50 aroma components were identified in the Hanfu apple cider, and relative content of alcohol was highest,69.66%.61 aroma components were identified in the Hanfu apple vinegar, and relative content of acids was highest,53.77%.Finally, vinegar products met national standards.