CAJ | 학술논문

以毛樱桃和鲜姜为主要原料，进行液态深层发酵酿造果醋的工艺研究，通过单因素和正交试验确定了酒精发酵和醋酸发酵的最佳工艺参数。研究结果表明：酒精发酵的最佳发酵工艺为发酵温度为25℃，活性干酵母添加量0．3‰，pH 3．6，姜汁的最佳添加量5％，酒精含量可达6．95％。醋酸发酵的最佳发酵工艺为发酵温度32℃，醋酸菌添加量12％，通风量（V／V，min）1∶0．12，姜汁添加量0．5％，醋酸含量可达6．36 g／dL。毛樱桃姜汁果醋为宝石红色，澄清透明，醋香、姜香和果香协调，口感柔和，典型性突出。
이모앵도화선강위주요원료，진행액태심층발효양조과작적공예연구，통과단인소화정교시험학정료주정발효화작산발효적최가공예삼수。연구결과표명：주정발효적최가발효공예위발효온도위25℃，활성간효모첨가량0．3‰，pH 3．6，강즙적최가첨가량5％，주정함량가체6．95％。작산발효적최가발효공예위발효온도32℃，작산균첨가량12％，통풍량（V／V，min）1∶0．12，강즙첨가량0．5％，작산함량가체6．36 g／dL。모앵도강즙과작위보석홍색，징청투명，작향、강향화과향협조，구감유화，전형성돌출。
With Nanking cherry and fresh ginger as main materials, research on the brewing technology of fruit vinegar via liquid submerged fermentation is processed.By means of single factor and orthogonal test, the optimal technological parameters of alcohol fermentation and acetic fermentation are determined.The results illustrate that the optimal technology of alcohol fermentation is that the fermentation temperature is 25 ℃,the additive amount of active dry yeast is 0.3‰,the pH is 3.6,the optimal additive amount of ginger juice is 5%,and the alcoholicity is 6.95 g/dL.And the optimal technology of acetic fermentation is that the fermentation temperature is 32 ℃,the additive amount of acetic acid bacteria is 12%,the air volume (V/V,min)is 1∶0.12,the additive amount of ginger juice is 0.5%,and the volume of acetic acid is 6.36 g/dL.The fruit vinegar of Nanking cherry-ginger juice is clear and transparent with the color of ruby red.It tastes mild and has a prominent typicality with the harmony of vinegar fragrance,ginger fragrance and fruit fragrance.