Study on fermentation of production process of apple vinegar

Acid-degradation of Schizosaccharomyces pombe,alcoholic fermentation and acetic fermentation were researched in the processing of apple vinegar by applying orthogonal experiment.The optimal acid decreasing condition were as follows: 5% inoculation of fermentation,fermentation temperature 28 ℃,fermentation time 3 d.The optimized parameters of alcoholic fermentation were: 5% inoculation of yeast,fermentation temperature 26 ℃,fermentation time 7 d.The optimized parameters of acetic fermentation was 10% inoculation at 32 ℃ for 20 d,7% incipient alcoholicity.