Optimization Of Fermentation Technology And Formulation Of Fruit Vinegar In Seedless White Grape

In this paper,seedless white grape was used as raw material to optimize the fermentation conditions of grape fruit vinegar by full-liquid fermentation method.Following fermentation process,the clarification technic of grape vinegar and formulation of grape vinegar beverage are also studied.which provides certain theoretical research and technical support for processing high-quality grape fruit vinegar.The main research results of this paper is as follows:(1)After extracting juice from grapes,alcoholic fermentation was carried out,and the inoculation ratio and amount of saccharomyces cerevisiae and laetobacillus were mainly studied.The optimal inoculation ratio of saccharomyces cerevisiae and lactobacillus cerevisiae was determined to be 3:2,and the inoculation amount was 5.0%,among which the inoculation amount of saccharomyces cerevisiae was 3.0%and the inoculation amount of lactobacillus cerevisiae was 2.0%.(2)Taking the total acid content of grape juice as the evaluation index,the acetic acid fermentation process conditions were optimized.The optimal fermentation conditions for:initial alcohol content is 6.0%,acetic acid bacteria inoculation amount of 10.0%,fermentation temperature is 28.5?,pH value of 4.0?5.0 Under the optimal conditions,the total acid content of grape fruit vinegar was 6.67g/100ml.(3)According to the historical literature,chitosan is chosen as clarifier after fruit vinegar fermentation.by single factor and response surface test,determine the optimum process parameters of fruit vinegar clarification:chitosan content is 1.98 g/L,settling time is 3.0h,clarify the temperature of 40.5?.Under these conditions,the light transmittance of grape vinegar reached 98.76%,and the clarification effect was the best.(4)By adding grape juice,sugar,honey,fruit vinegar to determine the best proportion of fruit vinegar with sensory evaluation indexes,through the orthogonal experiment the best proportion of fruit vinegar beverage was determined as:the content of grape fruit vinegar was 9.0%,the content of grape juice for the content of 5.0%,honey 5.0%,sugar content is 6.0%,under the condition of the fruit vinegar taste best,sensory score the highest.At the same time,the physical and chemical indexes and hygienic indexes were determined,which all met the national requirements for the quality and safety of fruit vinegar drinks.