Optimization of Fermentation Process for Apricot Vinegar

Abstract

To study the optimal fermentation conditions of Prunus armeniaca L. (apricot), single factor experiments and orthogonal experiments were implemented. The experimental results demonstrate that the optimum alcoholic fermentation conditions are: sugar degree a9%, inoculation quantity of yeast at 0.7%, fermentation temperature at 30 ºC. The alcohol degree could reach 7.56%; the optimum acetic fermentation conditions are: alcohol degree at 7%, inoculation quantity of acetic acid bacillus at 0.8%, fermentation temperature at 32 ºC, fermentation time at 7 days, and the total acid content could be obtained as 6.78 g/100 mL. Under such conditions, the fruit vinegar has rich Prunus armeniaca L. flavor and pure taste.To study the optimal fermentation conditions of Prunus armeniaca L. (apricot), single factor experiments and orthogonal experiments were implemented. The experimental results demonstrate that the optimum alcoholic fermentation conditions are: sugar degree a9%, inoculation quantity of yeast at 0.7%, fermentation temperature at 30 ºC. The alcohol degree could reach 7.56%; the optimum acetic fermentation conditions are: alcohol degree at 7%, inoculation quantity of acetic acid bacillus at 0.8%, fermentation temperature at 32 ºC, fermentation time at 7 days, and the total acid content could be obtained as 6.78 g/100 mL. Under such conditions, the fruit vinegar has rich Prunus armeniaca L. flavor and pure taste