Study On Fermentation Technology Of Small White Apricot Wine And Vinegar

It is known to us that the apricot is abundant in Xinjiang province. However, its utilization was extremely limited currently. The study of apricot fermented beverage would not only increase the additional value of apricot production, but also improve the development of region economy. Compared with the traditional squeeze juice, fermented beverage achieve both diversity flavor and rich nutrition by inoculating various strains.Moreover, with the improvement of people’s living standard, more and more attention will be focus on the food nutrition and a broad market prospects could be forecast. In this study, the brewing process of the small white apricot fruit wine and vinegar were studied. The study included optimization of ethanol and acetic fermentation technology parameters, clarifying agent selection and determination of the optimum adding amount, post-deployment process of small white apricot vinegar beverage. The main research methods and conclusions were as follows:(1) The optimal process conditions of fermentation small white apricot wine was determined by single factor test and orthogonal test. The results were as follows: yeast 0.03%, initial sugar content 24 °Bx, initial pH 3. 7, and main fermentation temperature 20℃. A light yellow, unique flavor, rich nutrition and stable quality small white apricot wine was eventually produced by blending with small white apricot brandy, honey and malic acid.(2) The effect of several clarification agents on clarifying of the small white apricot wine was investigated. After comparison, 10% bentonite was final selected as clarifying agent for the small white apricot wine with a 2% dding amount and 14 h clarification. A light transmittance of 94% could achieve through the above treatment.(3) By single factor and orthogonal test, the optimum process conditions of the small white apricot vinegar were choose as follows: fermentation temperature 30℃, initial alcohol content 7%, shaking speed 160 r/min and 8% acetic acid bacteria. The average total acid was5. 1 g/100 mL, which was suitable for producing the vinegar beverage.(4) The optimal composition of small white apricot vinegar beverage formula was determined by single factor test and orthogonal test. The results were as follows: small white apricot vinegar 15 m L/100 mL, small white apricot juice 15 mL/100 m L, honey 2 g/100 mL,sugar syrup 8 g/100 mL.