Abstract: The fermentation of kiwi fruit vinegar from kiwi fruit pulp was optimized by one-factor-at-a-time combined with orthogonal array design method and physicochemical, sensory, hygiene and microbiological properties of the fruit vinegar were analyzed. The optimal process conditions for fermenting kiwi fruit pulp into kiwi fruit vinegar were 2.5 h treatment at 45 ℃ by 0.04 g/L pectinase complex, alcoholic fermentation with active dry yeast at an inoculation amount of 0.05 g/L until an alcohol degree of 6% (V/V), and then5-day acetic acid fermentation with Acetobacter at an inoculation amount of 0.7‰(V/V). The fruit vinegar obtained under these conditions showed an acetic acid content of 6.17 g/100 mL, and all other quality indicators were in accordance with the requirements of relevant national standards.

Key words: kiwi fruit, fruit vinegar, fermentation, quality analysis