Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar
In order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid fermentation processes, and the effects of traditio...
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Editorial Department of China Brewing
2024-06-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-128.pdf |
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| author | LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng |
| author_facet | LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng |
| author_sort | LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng |
| collection | DOAJ |
| description | In order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid fermentation processes, and the effects of traditional and mechanical fumigation methods on acetoin and ligustrazine contents were studied. The results showed that under the traditional acetic acid fermentation process, the alcohol content, total acid, acetoin and ligustrazine contents in the Cupei were 0.37%vol, 4.85 g/100 ml, 706.67 mg/L and 0.38 mg/L at the end of fermentation, respectively. Under the mechanical acetic acid fermentation process, the alcohol content, total acid, acetoin and ligustrazine contents were 0.75%vol, 4.25 g/100 ml, 2 933.33 mg/L and 1.33 mg/L at the end of fermentation, respectively. Under the traditional acetic acid fermentation process, the contents of acetoin and ligustrazine in the Cupei with traditional and mechanical fumigation process were 200.23 mg/L, 3.15 mg/L, and 10.45 mg/L, 11.18 mg/L at the end of fermentation, respectively. Under the mechanical acetic acid fermentation process, the acetoin and ligustrazine in the Cupei with traditional and mechanical fumigation process were 1 666.63 mg/L, 4.73 mg/L, and 137 mg/L, 17.63 mg/L at the end of fermentation, respectively. Therefore, mechanical acetic acid fermentation and mechanical fumigation process were selected. |
| format | Article |
| id | doaj-art-1b8d68fffca24bcf88bf254f80c3d28e |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-1b8d68fffca24bcf88bf254f80c3d28e2025-08-20T02:55:02ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-06-0143612813210.11882/j.issn.0254-5071.2024.06.019Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegarLANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng01. Shanxi Provincial Key Laboratory for Vinegar Fermentation Science and Engineering, Taiyuan 030400, China; ;2. Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, ChinaIn order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid fermentation processes, and the effects of traditional and mechanical fumigation methods on acetoin and ligustrazine contents were studied. The results showed that under the traditional acetic acid fermentation process, the alcohol content, total acid, acetoin and ligustrazine contents in the Cupei were 0.37%vol, 4.85 g/100 ml, 706.67 mg/L and 0.38 mg/L at the end of fermentation, respectively. Under the mechanical acetic acid fermentation process, the alcohol content, total acid, acetoin and ligustrazine contents were 0.75%vol, 4.25 g/100 ml, 2 933.33 mg/L and 1.33 mg/L at the end of fermentation, respectively. Under the traditional acetic acid fermentation process, the contents of acetoin and ligustrazine in the Cupei with traditional and mechanical fumigation process were 200.23 mg/L, 3.15 mg/L, and 10.45 mg/L, 11.18 mg/L at the end of fermentation, respectively. Under the mechanical acetic acid fermentation process, the acetoin and ligustrazine in the Cupei with traditional and mechanical fumigation process were 1 666.63 mg/L, 4.73 mg/L, and 137 mg/L, 17.63 mg/L at the end of fermentation, respectively. Therefore, mechanical acetic acid fermentation and mechanical fumigation process were selected.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-128.pdfshanxi aged vinegar|acetic acid fermentation|traditional process|mechanical process|ligustrazine|acetoin |
| spellingShingle | LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar Zhongguo niangzao shanxi aged vinegar|acetic acid fermentation|traditional process|mechanical process|ligustrazine|acetoin |
| title | Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar |
| title_full | Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar |
| title_fullStr | Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar |
| title_full_unstemmed | Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar |
| title_short | Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar |
| title_sort | effects of different brewing techniques on the contents of acetoin and ligustrazine in shanxi aged vinegar |
| topic | shanxi aged vinegar|acetic acid fermentation|traditional process|mechanical process|ligustrazine|acetoin |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-128.pdf |
| work_keys_str_mv | AT langfanfanxiayaoyaoshenjinliangyanwenzanxuemeiyanyufeng effectsofdifferentbrewingtechniquesonthecontentsofacetoinandligustrazineinshanxiagedvinegar |