摘要
对百香果醋研制中的酒精发酵、醋酸发酵过程进行了研究,确定酒精发酵的适宜条件为发酵时间48h,发酵温度32℃,接种量10%;醋酸发酵的最适条件为发酵温度32℃,接种量10%,发酵醪酒精含量6%vol。
The alcoholic and acetic fermentation of passionfruit vinegar was studied. The optimal alcoholic fermentation conditions were confirmed as fermentation time 48h, fermentation temperature 32℃ and inoculum 10%. The optimal acetic fermentation conditions were fermentation temperature 32℃, inovulum 10% and alcohol content 6% vol.
出处
《中国酿造》
CAS
北大核心
2009年第6期176-178,共3页
China Brewing
关键词
百香果醋
酒精发酵
醋酸发酵
passionfruit vinegar
alcoholic fermentation
acetic fermentation
