Apple Vinegar with High Acidity and Manufacting Method Thereof by Using Two Stage Fermentation

摘要

Traditional highly acidity is by nutrient source during use alcohol and acetic fermentation of the fruit vinegar having less than 30% fruit juice. However, present invention determine that the manufacturing method of condition highly acidity vinegar utilizes apple concentrate without the use of individual nutrient source by the alcohol and acetic fermentation of two stages fermentation process. The initial alcohol content (6%, 7%, 8% and 9%) of change pass through during a kind of highly acidity acetic fermentation. Due to comparative analysis qualitative characteristics, manufacturing highly acidity vinegar to have optimum acidity 12% is the alcohol content 6% and 7% for allowing to enter. In addition, have become as initial alcohol content it is lower, induction period be shorter by therefore fermentation yield for height. A highly acidity apple vinegar total acidity pH of the invention is 2.91-3.20 and 12.0%, there are acetic acid, malic acid, citric acid and the oxalic acid in higher sequence with the vinegar of organic acid content. In addition, tartaric acid and lactic acid are also not detected in traditional high activity vinegar. According to the present invention, manufacture highly acidity apple vinegar be allowed to by after two stages fermentation process alcoholic fermentation merely with apple concentrate without the use of individual nutrient source. In addition, reducing fed-batch fermentation caused by fermentation period is to require, by vinegar industry purpose. One first acetic fermentation process carries out alcohol content 6-7% in initial pol 20-28 & deg; Brix Scale. One second acetic fermentation process is by the way that 28 & deg are added; Apple concentrate Brix Scale is fermented and had modified to alcohol content 20% to be operated in a batch manner. ;The 2015 of copyright KIPO submissions