【摘要】 采用优良醋酸杆菌XC，以葡萄酒为原料，对不同发酵时间下酒精度、发酵温度、种子液接种量及通风量转速进行了单因素醋酸发酵实验。通过正交试验，优化确定葡萄醋发酵工艺为：酒精度6%vol、接种量8%、发酵温度32℃、通风量180r/min，该条件下有挥发酸最大值53.76g/L（以乙酸计）。同时，选取山楂、乌梅、陈皮、紫苏叶、茯苓等7味药食同源药材配伍炮制方剂，与葡萄酒混合进行醋酸发酵，得到一款功能型葡萄醋，其总黄酮、总多酚含量较葡萄原醋均有明显提升，总酸含量为69.90g/L（以酒石酸计）。功能型葡萄醋口感酸甜、葡萄果香突出，药香协调、口感柔和，为新型健康食品的稳定发展提供理论依据。更多还原

【Abstract】 Using ideal Acetobacter XC,with wine as raw material,the single-factor acetic acid fermentation experiments were carried out on the alcohol content,fermentation temperature,inoculation amount and oxygen supply under different fermentation times. The optimized process of wine vinegar was:6%vol of alcohol content,8% of inoculum,32℃ of fermentation temperature,180r/min of ventilation,and the highest value of volatile acid was 53.76g/L(calculated as acetic acid) under these conditions. Moreover,7 homologous ingredients of medicine and food such as hawthorn, ebony,dried tangerine peel,perilla leaf,and poria,were selected and mixed with wine for acetic fermentation to obtain a functional wine vinegar. The new vinegar showed a higher content of both flavonoids and total polyphenols with the total acid content was 69.90g/L(calculated as tartaric acid). It exhibited sweet and sour taste with prominent fruit aroma,and harmonious medicinal aroma. The study provided a theoretical basis for the development and utilization of new healthy food.更多还原