摘要
文中以成熟猕猴桃为主要原料 ,经酒精发酵和醋酸发酵生产猕猴桃果醋。经对比试验确定了酒母配比(果酒酵母与酒精酵母比 2∶ 1)和适宜的发酵条件(酒精发酵 2 5℃、 48h ,醋酸发酵 3 4℃、 16d)以及澄清方法 。
The raw material is mature Chinese goosebeery in thi s test.Fruit vinegar is produced through theory of alcoholic and vinegar ferment ation.According contrasted test,we get recipe of alcohol barm(fruit wine yeast:a lcohol yeast is 2:1)and the best fermentation conditions(alcohol fermentation 25 ℃?48h,vinegar fermentation is 34℃?16d).Finally,we can repare fruit vinegar to fruit vinegar drink.
出处
《中国酿造》
CAS
北大核心
2001年第5期31-33,共3页
China Brewing
