Optimization on conditions for fermentation of buckwheat vinegar

The traditional technology of alcoholic fermentation and acetic fermentation was used to produce vinegar.The influence to technique parameters of the alcoholic fermentation caused by temperature,proportion of buckwheat with sorghum and usage of lees was investigated.The influence to technique parameters of the acetic fermentation caused by ethanol concentration,temperature and inoculations dosage was also investigated.The method of orthogonal design was employed to determine the optimal technological conditions of the vinegar.The optimal conditions for alcoholic fermentation were found as follows:temperature 32 ℃,proportion of buckwheat and sorghum 45%,the usage of lees 5.5%.The optimal acetic fermentation conditions were obtained as follows:ethanol concentration of 5.0%,temperature 36 ℃,inoculations dosage of 5%.Accordingly brewed buckwheat vinegar meets the national standard.It has not only the quality of traditional vinegar,but also the unique health benefits of buckwheat.