关键词: 红果小檗, 酒精发酵, 醋酸发酵, 果醋

Abstract:

Berberis nummularia Bge. fruits were taken as the raw material to produce vinegar by the means of liquid fermentation. Then the fruit vinegar, honey and citric acid were blended to develop a compound beverage. The fruit vinegar had full-bodied and unique flavor and proper sour taste. The optimal formula for the fruit vinegar beverage was as follows: water 100 ml, fruit vinegar 9 ml, citric acid 0.1 g, and honey 12 g. The beverage product obtained was clear and refreshing.

Key words: Berberis nummularia Bge., alcohol fermentation, vinegar fermentation, fruit vinegar