Liquid Surface Fermentation Method Of Brewing Apple Pear Vinegar Fermentation Conditions

In this paper, apple-pear was used as experimental material, using liquid surface fementation, apple-pear vinegar was produced through alcohol fementation and acetic acid fementation. several fementation factors of apple-pear vinegar were studied such as dissolved oxygen\temperature etc. results show that AS 1.41 bacterial cell had better adaptapility and was appropriate for development of apple-pear fruit vinegar ; AS 1.41 bacterial cell quantity from fementation fluid affected fementation cycle but it did not affect content of acetic acid ; nutrition level in apple-pear liquor was precondition, the higher content of nutrition was, the more AS 1.41 bacterial cell quantity shoud be, otherwise , the less should be, usually lOpercent; density of dissolved oxygen in the fementation fluid was an important factor that influence content of acetic acid, it can be adjusted by capacity and personal vibration, its density was appropriate when quantity of offering oxygen was equal to that of needs, if its density was too higher or too lower, it must be reduce content of acetic acid, the trends of dissolved oxygen can be reflected by electromotive force; temperature influence fementation cycle but it did not influence content of atetic acid, when temperature was 25~27centigrade, its fementaeion cycle was in average 23d, when temperature was 30 centigrade, its fementation cycle was in average 28d; if alcohol degree, sugar degnee and quantity of bacterial cell were taken as fementation conditions, the optimization was alcohol 6 , sugar 9Bx, quantity of bacterial cell 10percent.