【摘要】 以樱桃酒糟为原料,采用多菌种发酵,经过酒精发酵和醋酸发酵酿制的樱桃醋,并确定了樱桃醋最佳酿造工艺。成品樱桃醋醋体醇香,风味浓郁,清亮透明,具有甘甜鲜美的口味。更多还原

【Abstract】 Using wine grains as raw material,the healthy cherry vinegar was produced by alcoholic and acetic fermentation with several microbial strains.The optimal fermentation condition was also determined by this study.The cherry vinegar product looked clear and transparent,and tasted mellow and sweet with rich flavor.更多还原