桤叶唐棣果醋发酵工艺优化及有机酸和挥发性成分分析

以桤叶唐棣为原料，经半固态发酵酿制桤叶唐棣果醋，以总酸作为评价指标，优化桤叶唐棣果醋发酵工艺，并对发酵前后有机酸和挥发性成分进行比较。结果表明，最佳发酵条件为初始酒精度9%vol，果酒与果渣质量比1.0:1.6，醋酸菌添加量2.0%，在30 ℃条件下发酵18 d，测得桤叶唐棣果醋总酸含量为4.75 g/100 mL。桤叶唐棣果醋中以醋酸（5.00 mg/mL）、丙二酸（0.41 mg/mL）、乳酸（0.25 mg/mL）为主。主要挥发性物质为3-羟基-2-丁酮（15.86%）、乙酸（35.62%）、乙酸乙酯（24.32%）、苯甲醇（17.60%）、苯甲酸（6.60%）。

Optimization of fermentation technology and analysis of organic acids and volatile components of Amelanchier alnifolia fruit vinegar

Using Amelanchier alnifolia as raw material, the A. alnifolia fruit vinegar was produced by semi-solid fermentation. Using total acid as evaluation indicator, the fermentation process of A. alnifolia fruit vinegar was optimized, and the organic acids and volatile components were compared before and after fermentation. The results showed that the optimal fermentation condition was initial alcohol content 9%vol, fruit wine and pomace mass ratio 1.0∶1.6, acetic acid bacteria addition 2.0%, fermentation temperature 30 ℃ and time 18 d. Under these conditions, the total acid content in A. alnifolia fruit vinegar was 4.75 g/100 ml, and mainly consisted of acetic acid (5.00 mg/ml), malonic acid (0.41 mg/ml), and lactic acid (0.25 mg/ml). The main aroma substances were 3-hydroxy-2-butanone (15.86%), acetic acid (35.62%), ethyl acetate (24.32%), benzyl alcohol (17.60%) and benzoic acid (6.60%).