Abstract: Pomelo vinegar was produced by liquid fermentation,and using ZHK-I wine yeast(Saccharomyces cerevisiae) and Acetobacter spp. as strains. The pectin enzymolysis technology,juice debittering technology,and alcohol and acetic acid fermentation were studied. The results showed the best conditions of pectase hydrolysis are:amount of pectase 0.02%,temperature 50 ℃,pH 4.4 and time 4 h. The best debittering conditions are:granular active carbon amount 0.5% and stirring time 60 min at normal temperature;The best technological parameters of alcohol fermentation are:amount of yeast 8%,temperature 30 ℃,appearance sugar content 20%,pH 4.4 and time 4 d;The optimal technological parameters of acetic acid fermentation are:Acetobacter spp. inoculation size 10%,temperature 34 ℃,alcohol content 8% and time 4 d. The pomelo vinegar product is lucidus with golden color and original flavor of pomelo.

Key words: pomelo, fruit vinegar, enzymatic hydrolysis, alcohol fermentation, acetic acid fermentation