Study on Brewing Technology of Apple and Carrot Vinegar

This fruit vinegar was produced using carrot and apple as raw material after alcohol fermentation and acetic fermentation.Through adjusted different inoculation,temperature,fermentation cycle of alcohol fermentation,the result indicated that the best technological conditions of alcohol fermentation was as follows.The inoculation was 5 %,the temperature was 30 ℃ and the fermentation cycle was in 6 days.Through adjusted different initial alcohol degree,inoculation,temperature,pH of acetic fermentation,the initial alcohol degree was 8(%,volumn fraction),the inoculation was 10 %,the temperature was at 30 ℃,the pH was 3.5,the fermentation cycle was 14 days.It was the best craft condition.