摘要
研究了用叠式动态表面发酵塔酿制葡萄醋的工艺条件,分析了发酵过程中各主要成分的变化,确定了最佳工艺参数。
Submerged fermentation technology of grape vinegar was studied in this paper. Optimum processing parameters using pile-surface zymolysis tower were determined based on analysing the change of main composition during the fermentation.
出处
《中国酿造》
CAS
北大核心
2004年第8期23-25,共3页
China Brewing
关键词
葡萄
果醋
酒精发酵
醋酸发酵
grape
fruit vinegar
alcohol fermentation
acetic fermentation
