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- Title
赤水晒醋生产过程中品质形成的探究.
- Authors
吴震; 卢红梅; 陈莉; 秦兴; 李荣源; 汪沙
- Abstract
The physicochemical indexes of Chishui sun vinegar in the production process were tracked and tested to explore the forming factors of vinegar quality characteristics and the characteristics of fermentation process in this study. The results showed that the alcohol fermentation stage provided ethanol and other precursor substances for acetic fermentation. In the acetic fermentation stage, the organic acid, soluble salt-free solid and functional substances (phenols and flavones) were accumulated in great quantities, which was the main process of material accumulation in vinegar. In the Cupei (fermented grains in vinegar process) solarization stage, the total acid content continued to rise, and the non-volatile acid content was relatively high. The content of reducing sugar, phenols and flavones in different samples first increased and then decreased with the extension of solarization. In the vinegar solarization stage, the nutrients were further accumulated. After three months of solarization, the all indexes of vinegar reached 2-3 times of Cupei leachate, which was the most important period for the formation of quality characteristics of Chishui sun vinegar.
- Subjects
ORGANIC acids; VINEGAR; FLAVONES; MANUFACTURING processes; SUGAR; CONTENT mining
- Publication
China Brewing, 2020, Vol 39, Issue 2, p56
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.02.010