金玮鋆1，于佳俊1，张彦青1，张晓蒙1，石俊1，张凤杰1，孙宝胜2，邹 理2，薛 洁1*
（1 中国食品发酵工业研究院有限公司，北京 100015；2 北京利农富民葡萄种植专业合作社，北京 101501）
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。关键词：葡萄醋；醋酸发酵；药食同源；功能型
Effect of Homologous Ingredients of Medicine and Food on Brewing Process of FunctionalWine Vinegar and its Process Optimization
JIN Wei-yun1，YU Jia-jun1，ZHANG Yan-qing1，ZHANG Xiao-meng1，SHI Jun1，ZHANG Feng-jie1，SUN Bao-sheng2，ZOU Li2，XUE Jie1*
（1 China National Research Institute of Food & Fermentation Industries，Beijing 100015，China；
2 Beijing Linong Fumin Grape Planting Professional Cooperative，Beijing 101501，China）
Abstract: Using ideal Acetobacter XC，with wine as raw material，the single- factor acetic acid fermentationexperiments were carried out on the alcohol content，fermentation temperature，inoculation amount and oxygensupply 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 was53.76g/L（calculated as acetic acid） under these conditions. Moreover，7 homologous ingredients of medicine andfood such as hawthorn, ebony，dried tangerine peel，perilla leaf，and poria，were selected and mixed with wine foracetic fermentation to obtain a functional wine vinegar. The new vinegar showed a higher content of both flavonoidsand total polyphenols with the total acid content was 69.90g/L（calculated as tartaric acid）. It exhibited sweet andsour taste with prominent fruit aroma，and harmonious medicinal aroma. The study provided a theoretical basis forthe development and utilization of new healthy food.
Key words: wine vinegar；acetic acid fermentation；medicinal and food homology；functiona
l中图分类号：TS26 文献标志码：A 文章编号：1007-7871（2024）03-0011-08
2024，Vol.27，No.3