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。
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.
出处
《中国调味品》
CAS
北大核心
1994年第4期13-15,共3页
China Condiment
关键词
葡萄原酒
生料
固态发酵
葡萄醋
grape wine, unmatured material. solid state fermentation, double vaccine.
