HIGH STRENGTH GRAPE VINEGAR BY TWO STAGE-FERMENTATION AND THE PREPARATION METHOD THEREOF
The present invention relates to highly acidic grape vinegar without adding nutrients and a preparation method thereof to utilize grapes and replace highly acidic vinegar production technology relying on import. More particularly, the preparation method investigates a proper acidity with respect to...
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Format: | Patent |
Sprache: | eng ; kor |
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Zusammenfassung: | The present invention relates to highly acidic grape vinegar without adding nutrients and a preparation method thereof to utilize grapes and replace highly acidic vinegar production technology relying on import. More particularly, the preparation method investigates a proper acidity with respect to an intial amount of alcohol using Gluconacetobacter intermedius CV2 (KACC 17072) and conducts pH measurement and a comparative measurement on sugar content through the results obtained from the investigated proper acidity. Further, the preparation method conducts acetic fermentation for a second step by adding a feeding solution and confirms increment in the yield of acetic acid. According to the present invention, a novel and highly acidic grape vinegar can be prepared from 100% grape juice using a two-step fermentation method comprising alcohol and acetic acid fermentation without supplying separate nutrients.
본 발명은 포도를 활용하고 수입의 의존하고 있는 고산도 식초 생산기술을 대체하고자 영양원 무첨가 고산도 포도식초 및 제조방법으로CV2(KACC 17072)를 이용하여 초기 알코올 함량에 따른 적정산도 탐색 및 상기 단계에서 얻은 결과를 통한 pH 측정과 당도의 비교측정, 2단계 초산발효시 유가액을 첨가해 초산수율의 증가를 확인하여 별도의 영양원 공급없이 알코올 및 초산발효의 2단계 발효법을 이용하여 100% 포도주스로부터 신규한 고산도 포도식초 및 그 제조방법을 제공하는 뛰어난 효과가 있다. |
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