摘要
针对食醋生产现状,介绍了生产食醋原料的分类、成分及酿造微生物,食醋的生产原理即酒精发酵和醋酸发酵的机理和食醋的贮存等。
Based on the present situation of vinegar production,the classification of vinegar materials,its' ingredients,and brewing microorganisms are introduced.The producing principles of vinegar,that is,the principles of alcoholic fermentation and acetic acid fermentation,are also discussed.The storage of vinegar is mentioned as well.
出处
《江苏调味副食品》
2007年第4期21-24,共4页
Jiangsu Condiment and Subsidiary Food
关键词
食醋
发酵原理
酒精
乙酸
vinegar
the principle of fermentation
alcohol
ethanoic acid
