醋酸发酵醪中乙醇残量的测定

Detection of residual ethanol in acetic fermentation

经过反复试验、计算,为采用液体深层发酵制醋的企业提供了醋酸发酵醪中乙醇残量的测定方法。此方法可以在生产过程中定时对发酵醪中乙醇残量进行测定,以确定醋酸发酵最佳结束期,抑制醋酸菌过度氧化,防止产品丢失。

This paper offered the method of detecting the residual ethanol in acetic fermentation mash hrough a lot of experiments and calculation. This method is exact, simple, rapid, practical, and inexpensive to the enterprises producing vinegar by submerged fermentation. It can be used to detect residual ethanol in the course of acetic fermenting periodically, which can determine the optimal end fermentation time, prevent excessive oxidation by Acetobactor spp. and consequently decrease product loss. This method worked well in the practical production and application.