A study of manufacture technology of vinegar from apple and kelp

摘要

In this paper, we studied the adding form of kelp in apple vinegar fermantation, the kelp extract was better. We screened the fermenters of acetic acid fermentation, that the acid rate and flavour of Acetobacter No.6 were better than that of AS1.41 and Huniang 101. The adding volume of sugar, alcohol and kelp extract, all which were the main factors that influenced apple vinegar quality and flavour, was studied by the L_9(3~4) method, so as to find out the best fermentation condition.