Effect of Homologous Ingredients of Medicine and Food on Brewing Process of Functional Wine Vinegar and its Process Optimization
Using ideal Acetobacter XC,with wine as raw material,the single-factor acetic acid fermentation experiments were carried out on the alcohol content,fermentation temperature,inoculation amount and oxygen supply under different fermentation times.The optimized process of wine vinegar was:6%vol of alcohol content,8%of inoculum,32℃of fermentation temperature,180r/min of ventilation,and the highest value of volatile acid was 53.76g/L(calculated as acetic acid)under these conditions.Moreover,7 homologous ingredients of medicine and food such as hawthorn,ebony,dried tangerine peel,perilla leaf,and poria,were selected and mixed with wine for acetic fermentation to obtain a functional wine vinegar.The new vinegar showed a higher content of both flavonoids and total polyphenols with the total acid content was 69.90g/L(calculated as tartaric acid).It exhibited sweet and sour taste with prominent fruit aroma,and harmonious medicinal aroma.The study provided a theoretical basis for the development and utilization of new healthy food.
wine vinegaracetic acid fermentationmedicinal and food homologyfunctional
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