acetic acid fermentation

基本解釋

This paper introduced the process and quality level of using papaya as raw material to produce vinegar by alcoholic and acetic acid fermentation.
本文介紹了用成熟番木瓜為主要原料，經(jīng)酒精發(fā)酵，醋酸發(fā)酵生產(chǎn)果醋的工藝及產(chǎn)品的質(zhì)量標準。
Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.
洋梨醋是以新鮮洋梨、黑醋栗等為主要原料，經(jīng)破碎、壓榨、酒精發(fā)酵、醋酸發(fā)酵、勾兌調(diào)配而成的一種果醋。
Chang es in amount of total acid and ester in apple -pear juice during acetic acid fermentation and optimum acetic acid fermentation time and optimum prescription of acetic acid drink were studied.
研究蘋果梨汁醋酸發(fā)酵過程中總酸和總酯的變化、最佳醋酸發(fā)酵期和醋酸發(fā)酵飲料的最佳配方。

醋酸發(fā)酵
MUlberry vinegar is maken by mulberry juice,which deal with alcoholic fermentation and acetic acid fermentation. Mulberry vinegar can be used as spice and drink.
桑椹果醋以桑椹果汁為原料添加適量蔗糖經(jīng)酒精發(fā)酵和醋酸發(fā)酵而成,既可作為調(diào)味品又可以作為飲料直接飲用。
食品科學技術(shù)
醋酸發(fā)酵