To prepare the grape vinegar, Saccharomyces cerevisiae and Acetobacter pasteurianus were used for ethanol fermentation and acetate fermentation, respectively, using Kyoho grapes as raw materials. By controlling different soaking temperatures and fermentation temperatures, the optimal vinegar production process was developed, in which the phenolic substances, aroma and color extracted from grapes were maximally retained. The grape vinegar prepared by macerated at high temperature and alcoholically fermented at low temperature performed the best color, the richest aroma and the most abundant phenolic substances.
ZHAO Fangyuan
,
LI Jingyuan
. Research on brewing process of new grape vinegar[J]. Food and Fermentation Industries, 2019
, 45(2)
: 124
-128
.
DOI: 10.13995/j.cnki.11-1802/ts.017904
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