2011•Shipin yu fajiao kejiRequires access
Optimization of Acetic Acid Fermentation Technology of Gujube Vinegar
QI Chun-yan
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Abstract
On the basis of previous studies,the author studied jujube vinegar fermented by static fermentation,and the four single factors on the impact of acetic acid fermentation.The results showed that acetic acid fermentation temperature reached 32℃,kiwi mash with the acidity levels of 2.4g/100mL added 6.67%,the ratio of membrane area and volume of wort was 0.2cm2/ml,and the alcohol into acetic acid fermentation was adjusted to 9%.While the orthogonal test to optimize the design,the optimal combination was obtained.