Optimization of Fermentation Process for Apricot Vinegar
Main Article Content
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 a
9%, 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.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Once an article is accepted for publication, the author(s) agree that, from that date on, the owner of the copyright of their work(s) is Revista Internacional de Contaminación Ambiental. Reproduction of the published articles (or sections thereof) for non-commercial purposes is permitted, as long as the source is provided and acknowledged. Authors are free to upload their published manuscripts at any non-commercial open access repository. Accepted, but not published articles (preprints), are not allowed to be distributed by any means. The violation of this rule may end in the withdrawal of the accepted article.
PLUMX metrics