摘要
将黄水粗滤后,添加中高温大曲,进行再次发酵制取香醋。该工艺省去了酒精发酵的环节,直接进行醋酸发酵,得到的产品含有丰富的有机酸、氨基酸及低级酯类物质,符合国家食醋标准,酸度适口、香味醇厚,有其独特的风味。
The processing technology of vinegar from the distillate is that vinegar was fermented by adding the koji that cultivated in higher temperature into roughly filtered distillate collected during the late stage of liquor distillation. The technique directly used acetic fermentation and leaved out alcoholic fermentation. The product was rich in organic acids, amino acids, and lipids with low molecular weight. The vinegar was of moderate acidity, full-bodied smell and special flavor. It met up with the national general standard of edible vinegar.
出处
《中国酿造》
CAS
北大核心
2005年第6期29-30,共2页
China Brewing
关键词
黄水
中高温大曲
香醋
distillate collected during the late stage of liquor distillation
koji that cultivated in higher temperature
aromatic vinegar
