Abstract：
New vinegar needs a long maturing time to improve its poor flavor before sale, which greatly increases its production cost. Therefore, it is urgent to explore regulation technologies to accelerate vinegar flavor maturation. Based on literature and our research, this review introduces the latest advances in flavor regulation technologies of vinegar including microbial fortification/multi starters fermentation, key production processes optimization and novel physical processing technologies. Microbial fortification or multi starters fermentation accelerates vinegar flavor maturation via enhancing total acids, esters and aroma precursors content in vinegar. Adjusting raw materials composition, fermentation temperature, and oxygen flow reasonably increase alcohols, organic acids, polyphenols and esters levels via generating more corresponding precursors in vinegar, thereby improving its flavor. Furthermore, novel processing technologies greatly promote conversion of alcohols into acids and esters in vinegar, shortening flavor maturation time for over six months. Meanwhile, the corresponding mechanisms are discussed and future research directions are addressed.
摘要：
新醋在销售前需要较长的成熟时间来改善其不良风味，这大大增加了其生产成本。因此,迫切需要探索促进醋风味成熟的调控技术。根据文献和我们的研究，本文介绍了醋的风味调节技术的最新进展，包括微生物强化/多发酵剂发酵，关键生产工艺优化和新颖的物理加工技术。微生物强化或多发酵剂发酵通过增强总酸加速醋风味成熟，醋中的酯类和香气前体含量。调整原材料成分，发酵温度,和氧气流量合理增加酒精，有机酸,多酚和酯水平通过在醋中产生更多相应的前体，从而改善其风味。此外，新型加工技术极大地促进了醋中醇向酸和酯的转化，缩短风味成熟时间超过六个月。同时,讨论了相应的机制，并提出了未来的研究方向。
