葡萄醋固态发酵工艺技术的研究

【摘要】 探讨了以葡萄原酒为原料,采用生料工艺进行固态发酵酿造葡萄醋的新工艺,酒精转酸率平均达到77.36％。采用A·S1.41~#和醋酸8号双菌种进行醋酸氧化,其风味优于单独使用A·S1.41~#醋酸菌。更多还原

【Abstract】 This study discussed the new technology which used grape wine as raw material and adopted unmatured material technology to brew grape vinegar, the change ratio from alcohol to acid reached equally to 77. 36%. Using A·S 1. 41# and acid No. 8 double vaccine to do acetic acid oxidization, it’s flavour was better than A·S 1. 41# acetic acid bacteria which used alone.更多还原