Comparison Of Grape Juice And Wine Vinegar Research And Research On The Quality Improvement Effect Of Oak Chips

In order to explore the production process of grape vinegar and improve the quality and quality of grape vinegar,this paper uses the laboratory brewed Cabernet Sauvignon wine as raw material,and uses grape juice and pure water to reduce the original grape wine.Firstly,the single factor test was carried out on the finished wine,and the best alcohol content,inoculum size,temperature and oxygen capacity were selected based on the total acid content.Based on this,the response surface optimization test was carried out to find the best.The process conditions,and the physical and chemical indicators of grape vinegar were measured,and the two grape vinegars were compared and analyzed.Then,five kinds of organic acids such as oxalic acid,tartaric acid,malic acid,acetic acid and succinic acid were determined by high performance liquid chromatography(HPLC)for grape juice degraded grape vinegar and pure water degraded grape vinegar.The content of each organic acid in the grape vinegar was compared and analyzed.Finally,the two grape vinegars were aged with oak chips and their relevant indicators were determined.The main findings are as follows:(1)The optimum technological conditions for optimizing grape juice vinegar by response surface are: alcohol 6.56% vol,acetic acid bacteria inoculum 8%,shaker oxygen content 108.11 r/min,temperature 30 °C The fermentation was carried out for 12.5 d,at which time the grape acetic acid level reached 5.83 g/100 m L(P<0.05).And the order of influence of each factor on the response value(Y)is: alcohol degree> oxygenation amount> inoculation amount.(2)The optimal process conditions for optimizing the pure water reduction of grapevine vinegar through response surface are: alcohol concentration 6.12% vol,fermentation rate 5.86%,acetic acid bacteria infusion 129 r /min,the acidity value of the fermentation broth can reach 4.89 g/100 m L(P<0.05).The main order of the influence of each factor on the response value(Z)is: alcohol degree > inoculum amount > oxygen volume.(3)The grape vinegar with the grape juice degradation is:Four organic acids of tartaric acid,malic acid,acetic acid and succinic acid were detected,of which these acids' concentration was 0.46g/L,1.34g/L,46.82g/L and 0.14g/L,respectively.The grape vinegar with pure water reduction is: Four organic acids of tartaric acid,malic acid,acetic acid and succinic acid were detected,of which these acids' concentration was 1.43g/L,1.38g/L,57.26g/L and 0.11g/L,respectively.The two types of grape vinegar organic acids were reduced in the same type,and there were significant differences in the content.(4)Adding oak flakes to the grape vinegar found that the optimal addition amount of grape vinegar and pure water degraded grape vinegar oak flakes were 4 g/L and 6 g/L,respectively.Oak chips will improve the total phenolic and total acid content of grape vinegar to some extent.The total acid content of grape vinegar reduced by grape juice is reduced by 11.4 g/L(P<0.05),and the total phenolic content is increased by 325 mg/ L(P < 0.05).In the pure water degraded grape juice,the total acid content decreased by 5.2 g/L(P<0.05),and the total phenolic content increased by 175 mg/L(P<0.05).The addition of oak flakes made the aroma of grape vinegar.Rich,sour and soft.