Study On The Brewing Technology Of Pomegranate Vinegar

Punica granatum L.is a punica plant with high medical and health-care values in punicaceae.There has been increasing emphasis on the development and utilization of its value for plentiful biological activity compounds in it.But the development of pomegranate resources in China is a relatively lower level,and its deep processing of products are mainly pomegranate juice,while the fermented products of pomegranate have rarely reported.So,in this study,we carried out the practicability research on the fermentation of fruit vinegar with pomegranate juice and hoped that could establish the technological supports for the development of Punica granatum.The paper with fresh pomegranate juice as raw material,liquid alcohol fermentation parameters and liquid acetic acid fermentation parameters were systematically studied by single factor and orthogonal experiments.The pomegranate vinegar clarification process and pomegranate vinegar beverage deployment test were preliminary study in this paper.The study also using phosphomolybdic tungstic acid method compared and analysed the content of polyphenol and tannins in pomegranate vinegar fermentation process.Based on the research above,this article with the methods of highly effective liquid phase chromatography,compared the content of punicalin,punicalagin and ellagic acid three main ingredients of polyphenol in fermentation.The main research results were as follows:1.The composition and content of pomegranate juice were as follows: the total soluble solid content 14.5%(w/v),the total sugar 13.98 g/100 mL,the reducing sugar 11.72 g/100 mL,the total acid 0.368 g/100 mL,the pH value 3.8 and the total phenols 1.27 mg/mL.2.The technical conditions of liquid alcohol–liquid vinegar fermentation were optimized.The results showed that the optimal conditions for liquid alcohol fermentation were at 28℃,yeast inoculation ratio 0.07%(v/v)for 5 d.The optimal conditions for liquid vinegar fermentation were at 28℃,acetic acid bacteria inoculation ratio 10%(v/v)and the initial alcoholic strength 7%.3.According to the effect of different clarifications on the pomegranates fruit vinegar,the chitosan was selected as the optimal clarifier.The addition amount of chitosan was 0.05%(w/v).4.Bioactive ingredients in pomegranates fruit vinegar were analyzed.Compared with pomegranates juice,during the pomegranates fruit vinegar fermentation,the content of polyphenol,annins,punicalin and punicalagin dropped.The content of ellagic acids increased,especially at the late stage of fermentation.5.Based on the results of sensory flavor tasting,the optimal recipe of pomegranates fruit vinegar beverage were pomegranates fruit vinegar 10mL/100 mL,fresh pomegranates juice 40 mL/100 mL and honey 2 g/100 mL,and the deployment pomegranate vinegar beverage has gentle sour taste with strong vinegar flavor and aroma of pomegranate.