【摘要】 以河南省济源柿子为主要原料，采用固态酿造食醋工艺，通过酒精发酵、醋酸发酵生产柿醋。平均每公斤鲜柿生产二级食醋２．０公斤，产品无浑浊、沉淀，风味质量良好更多还原

【Abstract】 This paper reports persimmon vinegar was produced, emplaying persimmon of Jiyuan city of Henan as main raw material by solid-state alcohol and acetic acid fermentation. The product is no muddy, no sediment and the flavor is unique. The production ratio is 2.0kg/kg persimmon (3.5%HAc).更多还原