Study on Liquid State Deep Fermentation Production of Chaenomeles lagenaria Koidz Fruit Vinegar

Abstract

Abstract: Chaenomeles lagenaria Koidz fruit vinegar was produced in this study using Chaenomeles lagenaria Koidz as raw material and AS 1.41 acetobacter as strain, and factors affecting on acetic acid fermentation processing such as fermentation temperature, inoculums amount, initial alcohol degree, initial total acidity and dissolved oxygen were studied. Results showed that optimum parameters are as follows 35 ℃, 11% inoculums amount, 4.7% alcohol degree, 1.8 g/100 ml initial total acidity (calculated as acetic acid)and 220 r/min. On these conditions the fermentation rate reaches 67.23%. Acetobacteria attains a logarithm growth in the processing of fermentation affter 6 days. Product has a golden color, lucidus, and Chaenomeles lagenaria Koidz original faint scent quality

Key words: Chaenomeles lagenaria Koidz, fruit wine, acetobacter, clarification

ZHOU Yang, CHEN Wei, GONG Jia-Shun, DONG Wen-Ming, XIAO Qian- Hu-Xiao-Jing. Study on Liquid State Deep Fermentation Production of Chaenomeles lagenaria Koidz Fruit Vinegar[J]. FOOD SCIENCE, 2008, 29(2): 176-179 https://doi.org/

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Study on Liquid State Deep Fermentation Production of Chaenomeles lagenaria Koidz Fruit Vinegar

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