改进液态深层发酵醋风味的设想

阐明了液态深层发酵醋工艺具有出率高、污染少、周期短、自动化程度高和成本低等优点，同时也存在风味不足的缺点，指出液态深层发酵醋必须提高风味，传承发酵工艺优点.分析了液态深层发酵醋风味差的原因，提出采用传统工艺和现代科技相结合的方法，通过合理配料、多菌制曲、混合发酵和适当延长发酵期等方法来改进并提高液态深层发酵醋的风味。

Improvement of the liquid-deep-fermenting vinegar's flavor

Liquid - deep - fermenting technology for vinegar has many good points, such as a higher productivity, less pollution, a short processing cycle, a higher automation process and lower cost. However, it also has a weak flavor. This article analyzes some possible causes for the weak flavor, In order to improve the liquid - deep - fermenting flavor, traditional technology and modem scientific technology should be combined together, Suitable ingredients, good yeast with rich bacterium, mixed fermentation and longer fermenting period are also needed to solve the problem.