PRODUCTION OF CITRUS WINE AND CITRUS FERMENTED VINEGAR

摘要

PROBLEM TO BE SOLVED: To produce both a citrus wine and a citrus fermented vinegar from citrus fruits by the pure culture. SOLUTION: For example, a yeast Saccharomyces cerevisiae W-3 (a wine yeast) is made to act on Citrus unshiu Marc. to carry out the alcohol fermentatioN at 27±7 deg.C and 10<5> to 10<10> cells/mL initiation cell number to afford a wine of the Citrus unshiu Marc. Acetic acid bacteria composed of four strains of the genus Acetobacter are then made to act on the resultant wine to provide 2±1% initiation aciditiy. The acetic acid fermentation is then performed at 30±7 deg.C to produce a fermented vinegar of the Citrus unshiu Marc.