Research on Fermentation Process of Carrabolla Fruit Vinegar

The fermentation process of Carrabolla fruit vinegar was investigated using sweet Carrabolla fresh fruit.single factor experiments were carried out to determine the level of factors.Acidity of acetic acid and sensory score were used as an indicator respectively for optimization of fermentation conditions by orthogonal design.The results showed that the optimal fermentation processing conditions were initial ethanol concentration of 8%,initial pH of 5.0,inoculation amount of 8%,and fermented for 7 days.