Selection of the optimal composition of mash from local raw materials for the cultivation of acetic acid bacteria in the production of apple cider vinegar

In accordance with the State Program "Healthy Nutrition-Health of the Nation", the expansion of the range of natural products for health-conscious consumers is considered a priority in this area. Apple cider vinegar is one of the most valuable products produced from apple juice. The literature presents mainly data concerning the technology of vinegar production and almost no questions concerning the development of technological parameters of the process. The aim of the work is to study the influence of various substances on the process of vinegar fermentation. Industrial samples of apple materials from raw materials of the Central region of Russia were used as raw materials. In the course of research the generally accepted physical and chemical methods in enochemistry were used. The article is devoted to a complex study of the influence of phenolic substances, carbohydrates of apple juice, citric acid, citric acid and doubly substituted ammonium phosphate (NH4)2HPO4, citric acid and single-substituted potassium phosphate (KH2PO4), citric acid and ammonium sulfate (NH4)2SO4 on the process of acetic acid fermentation. In the course of the study it was found that: increase in phenolic substances leads to inhibition of the oxidation process; the yield of acetic acid is affected by increasing the dosage of introduced citric acid from 0.25 g/dm3 to 1 g/dm3, both separately and together with (NH4)2SO4 at a dosage of 0.46 g/dm3; the addition of single-substituted potassium phosphoric acid has no noticeable positive effect on the biochemical oxidation process; the addition of 5% fresh apple juice is recommended as carbohydrate nutrition. On the basis of the conducted research can be developed technological scheme of vinegar production with our proposed technological parameters of the process.