王超萍1*，陈青昌2，李旋3，
（1 山东省葡萄研究院，山东济南250100；2 威龙葡萄酒股份有限公司，山东烟台265701；3 《中外葡萄与葡萄酒》杂志社，山东济南250100）
摘要：本文以桑椹为主要原料，采用液体深层发酵法，经酵母、红曲霉及醋酸菌发酵酿制成桑椹味明显、醋味浓郁、口感柔和、风味独特的营养保健型桑椹红曲果醋。通过单因素实验及正交试验优化，获得最佳发酵温度30℃，醋酸菌接种量9g/100mL，搅拌转速120r/min，并得出醋酸浓度为6.12g/100mL。
关键词：桑椹醋；红曲霉；液态发酵；醋酸菌
Study on the Technique of Mulberry Ang-kak Vinegar by Liquid State Fermentation
WANG Chao-ping1*，CHEN Qing-chang2，LI Xuan3
（1 Shandong Academy of Grape，Jinan 250100，China；2 Weilong Grape Wine Co.，Ltd，Yantai 265701，China；3 Sino-voerseas Grapevine&Wine，Jinan 250100，China）
Abstract: The mulberry was used as the main raw material in this article，using liquid deep layer fermentation and finallymade into mulberry ang-kak vinegar with health-care function. The vinegar is, with distinct mulberry flavor，rich smellof vinegar，soft palate and peculiar taste. Through the single factor experiment and orthogonal experiment，the resultsindicated that the optimum fermentation conditions were as follows: fermentation temperature 30℃，inoculum 9g/100mL，stirring speed 120r/min. The finally acetic acid concentration was 6.12g/100mL.
Key words: mulberry vinegar；monascus；liquid state fermentation；acetobacter
（2017年第20卷第3期）