摘要
本文从理论和实践的角度论述了在最适条件下 ,应用α -淀粉酶、糖化酶、酸性蛋白酶、酿酒高活性干酵母、活性醋酸菌分步骤较彻底地完成糖化、酒精发酵、醋酸发酵三个生化过程 。
The paper reports under the fittest condition,applying α-amylase,saccharidase,acid proteinase,high-activity dry yeast of wine and active acetobacter pasteurinus,we can complete thoroughly and progressively the three biochemistry processes:saccharification,alcohol fermentation and acetic acid fermentation.By this way,high quality flavor vinegar may be produced.And the way possesses theroy-practice meaning.
出处
《中国调味品》
CAS
北大核心
2002年第10期22-25,共4页
China Condiment
