Study on technological conditions of grape vinegar production in the liquid-state fermentation

In this text,using grape as a raw material,the grape vinegar was produced by liquid-state fermentation.And this paper studied the processing technology of grape vinegar,analyzed the effects of temperature,amount of aeration,alcohol content.The results showed that in the process of alcohol fermentation,there existed a close negative relationship between sugar content and alcohol degree;and in the process of acetic acid fermentation,there also existed a close negative relationship between alcohol degree and aectic acid degree,and the optimal combination was: 31 ℃ temperature,10% inoculation quantity,9%(v/v) alcohol content.