Abstract:

Oleaster fruits grown in Xinjiang area were processed into a full-bodied fermented vinegar beverage by alcohol fermentation by yeast preserved in our lab, acetic acid fermentation by a strain of acetic acid bacteria natural vinegar cake and beverage blending. The best brewing conditions of vinegar were determined as follows: alcohol fermentation was carried out at 30 ℃ with the sugar content in oleaster juice of 10－12°Bx and yeast inoculation of 10%; when alcohol volume fraction reached 5.5%－6%, acetic acid fermentation was done with acetic acid bacteria amount of 10% at 32 ℃ for 5 days.

Key words: oleaster, vinegar beverage, acetic acid fermentation, alcohol fermentation