Method for brewing grape vinegar by using fresh grape spirit residual liquid

Abstract

The invention discloses a method for brewing grape vinegar by using fresh grape spirit residual liquid. The method comprises the following steps: (1) preparing the grape spirit residual liquid: A, removing kernels and stalks from grape fruits, and then pulping the grape fruits to obtain grape pulp; B, inoculating grape wine yeast into the grape pulp in the step A, uniformly stirring the grape wineyeast and the grape pulp for alcohol fermentation to obtain fermented liquid; C, filtering the fermented liquid, distilling the obtained fermented filtrate to obtain distilled spirit, and taking theresidual liquid obtained by distillation as a raw material for brewing the grape vinegar; (2) inoculating grape oxidization acetic bacteria seed suspension which is 4 to 6 percent of the weight of thegrape spirit residual liquid, and uniformly stirring the grape spirit residual liquid and the seed suspension, wherein grape oxidization acetic bacteria are Miao 1.1610 with a collection number of CGMCC NO. 14778; (3) placing the inoculated grape spirit residual liquid at 31 to 33 DEG C, and feeding oxygen for fermentation for about 20 to 25 days to obtain fermented liquid; (4) disinfecting, clarifying and filtering the fermented liquid to obtain the grape vinegar.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for brewing grape vinegar by using the leftover liquid of distilled wine from table grapes, and belongs to the field of vinegar brewing technology. Background technique [0002] In the production of fruit distilled wine, the residual liquid after distillation is large and rich in nutrients. Direct discharge will inevitably seriously pollute the environment. The cost of harmless treatment is extremely high and the effect is not ideal. This is an objective problem in the industry. The large-scale pollution of water and soil caused by it not only seriously restricts the development of the industry, but also directly puts pressure on the environment. [0003] In the vinegar industry, alcohol dehydrogenase secreted by acetic acid bacteria oxidizes ethanol to acetaldehyde in an aerobic environment, and then oxidizes acetaldehyde to acetic acid (acetic acid). However, ac...

AI Technical Summary

Problems solved by technology

However, different types and sources of acetic acid bacteria have great differences in their ability to ferment vinegar raw materials, and the content and taste of acetic acid produced also vary greatly.

The current strains used for the production of fruit vinegar generally use acetic acid bacteria for brewing grain vinegar. The acetic acid strains used for production lack specificity, resulting in the lack of obvious fruit aroma and flavor that fruit vinegar should have.

Images