| 葡萄醋新型液态生产工艺研究 |
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| 引用本文： | 顾立众. 葡萄醋新型液态生产工艺研究[J]. 中国酿造, 2004, 0(8): 23-25 |
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| 作者姓名： | 顾立众 |
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| 作者单位： | 江苏食品学院食品工程系,淮安,223001 |
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| 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。
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| 关 键 词： | 葡萄 果醋 酒精发酵 醋酸发酵 |
| 文章编号： | 0254-5071(2004)08-0023-03 |
| 修稿时间： | 2004-04-27 |
Study on submerged fermentation technology of grape vinegar |
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| GU Li-zhong. Study on submerged fermentation technology of grape vinegar[J]. China Brewing, 2004, 0(8): 23-25 |
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| Authors: | GU Li-zhong |
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| Abstract: | 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. |
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| Keywords: | grape fruit vinegar alcohol fermentation acetic fermentation |
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