CAJ | 학술논문

以巨峰葡萄浆为原料，通过酵母菌沪酿2．069和醋酸菌沪酿1．01的发酵制备巨峰葡萄醋，再经过调配制备巨峰葡萄醋饮料。通过单因素试验和正交试验确定最佳发酵条件及调配配方，试验结果表明：酒精发酵的最佳条件为初始糖度18％，接种量3％，温度30℃，时间72 h。醋酸发酵的最佳条件为初始酒精度10％，接种量5％，温度34℃，时间48 h。巨峰葡萄醋饮料最佳配方为：巨峰葡萄醋20％、蔗糖6％、蜂蜜6％、柠檬酸0．1％，经过调配获得了黄褐色、酸甜适口、具有葡萄香气的果醋。
이거봉포도장위원료，통과효모균호양2．069화작산균호양1．01적발효제비거봉포도작，재경과조배제비거봉포도작음료。통과단인소시험화정교시험학정최가발효조건급조배배방，시험결과표명：주정발효적최가조건위초시당도18％，접충량3％，온도30℃，시간72 h。작산발효적최가조건위초시주정도10％，접충량5％，온도34℃，시간48 h。거봉포도작음료최가배방위：거봉포도작20％、자당6％、봉밀6％、저몽산0．1％，경과조배획득료황갈색、산첨괄구、구유포도향기적과작。
Kyoho grape vinegar is produced using Kyoho grape j uice as raw material after alcohol fermentation by yeast Huniang 2.069 and acetic fermentation by acetic acid bacteria Huniang 1.01. Kyoho grape vinegar beverage is made of Kyoho grape vinegar,sucrose,honey and citric acid.The optimum compositions of fermentation conditions and beverage formula are demonstrated by the test of single factor and orthogonal design respectively.The optimum alcohol fermentation conditions are the initial Brix of 18%,the inoculation amount of 3%,the temperature of 30 ℃,the time of 72 h;the optimum acetic fermentation conditions are the initial alcohol content of 10%,the inoculation amount of 5%,the temperature of 34 ℃,the time of 48 h.The optimum beverage formula is Kyoho grape vinegar of 20%,sucrose of 6%,honey of 6% and citric acid of 0.1%.Kyoho grape vinegar beverage is yellowish brown,delicious and possesses the aroma of grape.