Study On The Joint Production Technology Of Apple Brandy And Apple Cider Vinegar

As people living standard rise, fruit agriculture vigorously develop, fruit wine and fruit vinegar gradually into people's lives, play an increasingly important role. At present, fruit processing just get a single product, and lots of fruits processed by-products most as garbage disposal, and has not taken advantage of fully. Therefore, we propose to use apple as raw material for apple liquor and apple cider vinegar comprehensive development, improve the utilization rate of raw materials, reduce the waste of resources, brings new procedures to the enterprise. This topic using apple as raw material, from raw material treatment, apple wine fermentation, cider distillation, use the distillation liquid as material to make apple flavor vinegar and bioreactor have conducted a series of studies, such as after a great deal of experiments show that apple liquor and apple flavor vinegar joint production feasible.Experiments were carried out the optimal apple wine fermentation conditions: juice fermentation, the quantity of inoculated yeast by 0.5%, cider was distilled twice then get a fruit liquor of 58v/v %. Then use the distillation liquid as nutrients for acetic acid bacteria and as flavor sources for vinegar, solve the defects of alcohol vinegar flavor single. Subsequent experiments mainly from acetic acid bacteria domestication, optimal fermentation medium, optimal fermentation conditions and so on. The best medium finally determined such as: distillation 8%, edible alcohol 5%, The quantity of acetic acid bacteria is 15%; The optimal fermentation conditions as: using the improved reactor ,ventilation rate control in 50L/h, temperature at 30℃for acetic liquid fermentation. Experiments show that the reactor by the improvement has improved 147% than traditional reactor in fermentation rate, make apple flavor vinegar with 4.5g/100mL in acidity.This topic use apple as raw materials to brew apple liquor and apple flavor vinegar two products, in the whole production process, only produces less than 10 percent of stone fruit dreg and waste, other resources all use, greatly reduce the pollution, and protect the environment. This study provides theory basis for fruit wine and fruit vinegar industrialized production in the future.