Zhejiang Rosy Vinegar Winter Wine Production Technology Research

Zhejiang rosy vinegar is one of the most favorite traditional fermented food among consumers,its main production process is giving priority to natural environment,using the natural species to complete the whole process of fermentation.Rosy vinegar main characteristics mainly include the followings:one is pure nature,and does not add any manul material in the whole production process;The second is long time of fermentation;The third is the process of rice saccharification,alcohol fermentation and acetic acid fermentation is integrated,although there is a sequence of the three,there are not obvious bondarise;The fourth is rosy vinegar tastes soft,and has noe a smell of stimulus.Rosy vinegar are suitable for all age groups of people to eat.The several features above of rosy vinegar are interlinked,because pure natural strains depend on the nature,and species' composition is very complicated.Low purity of strains leads to a long time of fermentation.Also many strains play a role in the fermentation process at the same time,makes the saccharification,alcohol fermentation and acetic fermentation process act at the same time.Pure nature,complex species,fermentation at the same time,slow progress,and long fermentation time wait for a reason to making rosy vinegar has a unique taste and nutrition.The natural brewing,makes rosy vinegar being the obvious regional features.From the ancient times,Rosy vinegar only can be made in Jiangsu and Zhejiang area,as the same as domestic several other famous vinegar,which are difficult to be replicated in other regions.Therefore,as long as the works are appropriatly promoted,the market prospect is quite broad.However,being limited by rosy vinegar traditional process itself,rosy vinegar production is far short of the demand of the market.How to improve the production of rosy vinegar,is just the topic of this rsearch.In this topic,rosy vinegar(hereinafter referred to the spring wine rose vinegar or referred to in the spring of wine)process is studied first.On the base of spring wine,in September and October,the rosy vinegar(hereinafter referred to as the winter wine rose vinegar or winter wine)was put into production compared with each link of spring one,to complete the Zhejiang rosy vinegar produced feasibility study in winter.In this topic,saccharifying and fermentation stages were mainly track and researched.Saccharification is the most important process of Rosy vinegar's production which can grow a lot of microbiology,and the stage is gold stage of microbial collecting.Because it is made from natural,so the climate is the most important factor that affect the phase.Through the temperature contrast year by year,the season closest to April and May is September and October when spring wine rosy vinegar fermentation is just mature.September and October as the feeding time is determined first.After the mature of the spring wine rosy vinegar,winter wine rosy vinegar manufacture was followed.In the saccharifying stage,through sugar and alcohol data,the saccharifying degree and the end could be juged and determined.In the fermentation stage,the biggest difference between winter wine rosy vinegar and spring wine rosy vinegar is that the air temperature outside is gradually reduced,which is the opposite of spring wine,because a large of microorganisms has been collected in growing colorful stage,then the main factors influencing the fermentation is temperature.So as long as we change the temperature of fermentation room,we can process winter wine rosy vinegar smoothly.So in the fermentation room the temperature controlling facilities are installed in advance,to maintain roughly consistent fermentation temperature with spring wine.In fermentation stage,alcohol and total acid change can help to measure the progress of fermentation.Through the physical and chemical testing,product quality appeared.Sensory evaluation,and gas chromatography-mass spectrometry(GC-MS)combination method aid to determine the spring wine and winter wine rose vinegar's differences of volatile substances.Compare and analyze the above data to complete the feasibility study of zhejiang rose winter vinegar 's manufacture.The result is it is feasible.