Design of Green Processing Chain for Processing of Ginseng Fruit Vinegar

Abstract

Using ginseng, wild wine and acetic acid to the orthogonal experiment method to determine the fermentation process, low temperature and cryogenic grinding fermentation brewing vinegar. The results showed that: cryogenic grinding with a significant impact on the quality of the wine, the best ginseng vinegar fermentation parameters for initial dosage of 6% alcohol, fermentation temperature was 31 °C, fermentation time was 96h.By mixed fermentation Changbai Mountain forest berries and ginseng significantly alter the flavor of vinegar.