Study on optimization fermentation cultivation for apple-pear fruit vinegar

In this paper,fruit vinegar was produced with liquid surface fermentation through alcohol and acetic acid fermentation using apple-pear as raw material.Alcohol content,glucose content,amount of inoculation were optimized by single-factor and orthogonal experiments.The results showed that apple-pear acetic acid yield was influenced by 6°～9°alcohol content,apple-pear vinegar fermentation cycle was influenced by 0%～8% glucose content and 10%～20% amount of inoculation,The optimum fermentation conditions were the content of alcohol 8°,the content of glucose 2%,amount of inoculation 10%.The results of analysis of variance showed the content of apple-pear acetic acid was significantly influenced by content of alcohol.