Study On The Production Technology Of New-type Grape Vinegar

The vinegar production had two techniques: solid state fermentation and liquid fermentation. Liquid fermentation developed from surface static fermentation to submerged fermentation. Submerged fermentation was gradually universal, because the fermentation time was shorter and the utilization of raw materials was higher.The edible alcohol and the remained liquid after wine distillation were used as raw materials, then a soft sour and good grape wine flavor vinegar was produced with liquid fermentation. On the basis, fruit vinegar beverages were prepared. A colorless and clear and good grape wine flavor white vinegar was produced, after filtrating and decoloring treatment. Finally, the flavour compounds of grape vinegar were analyzed by GC/MS. This paper studied the production technology of vinegar and analyzed the effects of the amount of remained liquid, alcoholic content, inoculation, temperature, ventilation. The optimal conditions of acetic fermentation were as follows: the remained liquid 8%, the initial alcohol concentration 5%, inoculum 12%, fermentation temperature 30℃and ventilation 0.2vvm. The optimum conditions of white vinegar decolorization were: activated carbon 0.5%, temperature 20℃, decolorization time 6h. The scheme of fruit vinegar was: grape vinegar 10%, grape juice 20% and white sugar 6% or 8%. The experiment used a improved reactor which filled plate and added metal wire gauze in a ordinary air-lift bioreactor, and set up a recovery equipment at exhaust port. The experiment showed that the improved fermentor could improve the efficiency of dissolved oxygen and shorten the fermentation time. Acetification rate increased 355.96%, acid-transforming rate of alcohol heighten 70.25%, the final acid production enhanced 70.26%. The recovery equipment could reduce the evaporation of alcohol and acetic acid, improve utilization of raw materials.Brewing vinegar with wine residual wastes(the remained liquid after wine distillation )not only resolved the problem of little aroma in the vinegar production by alcohol, but also reduced environmental pollution, becoming waste to treasure.