Optimization of fermentation conditions for Passiflora edulis vinegar by response surface methodology

The production processing of Passiflora edulis vinegar was studied.Based on single experiments, the optimal parameters of alcohol fermentation were confermed through orthogonal experiment as follows:fermentation temperature at 30℃, 14g/100mL sugar, 0.15% inoculation quantity.The response surface methodology (RSM) was employed to study the optimal parameter of acetic fermentation, the optimal parameters as follows:fermentation temperature at 32.5℃, 6% of initial alcohol content, 11% inoculation quantity.Under these conditions, the acidity of Passiflora edulis vinegar was 4.54%.The fermentation fruit vinegar had a peculiar smell of Passiflora, with adequate sweet and acidity.