Fermentation technology of hawthorn and apple compound vinegar

In this research,hawthorn and apple were used as raw materials to produce the fruit vinegar.The single-factor and orthogonal tests showed that: the optimum alcoholic fermentation conditions in vinegar production were initial sugar content 20%,initial pH 4.0,yeast inoculum 0.01%,fermentation temperature 24℃;the optimum acetic fermentation conditions were initial alcohol content 8%,initial pH 5.0,acetic acid bacteria inoculum 8%,fermentation time 7 d.