Abstract:

The optimization of fermentation conditions for the production of vinegar from litchi honey by one-step
fermentation with active dry wine yeast (ADWY) and Acetobacter pasteurianus (Ap) CICC 20001 was implemented using
one-factor-at-a-time method (OFAT) and response surface methodology (RSM). The contents of total acids and total esters
were used as the responses. The optimal fermentation conditions were as follows: inoculum size of Ap, 8.0%; initial sugar
concentration, 310.0 g/L; initial alcohol concentration, 3.0% (V/V); supernatant from cell wall broken lotus pollen, 2.4% (V/V);
initial pH, 4.0; inoculum size of ADWY, 0.3 g/L; and culture temperature, 29.5 ℃. After fermentation for 14 days under
these conditions, the vinegar obtained contained 11.9 g/L total acids, 2.9 g/L total esters and 2.0% (V/V) alcohol and
172.1 g/L the residual sugar, having a pure and soft vinegar flavor, delicate fragrance and sweetness.

Key words: vinegar fermentation, litchi honey vinegar, fermentation process, response surface methodology (RSM)