刺梨果醋返浑褪色的成因研究

Study on Back Mixing and Depigmentation of Rosa roxburghii Tratt Vinegar

本文从生物性和非生物性两个方面对引起刺梨醋返浑的原因作了探讨,经实验证明,刺梨醋返浑并不只是由微生物引起的,而是与非生物性的原因共同作用引起的。

The reasons for back mixing and depigmentation of Rosa roxburghii Tratt vinegar were studied in this paper.The results showed that the back mixing and depigmentation of Rosa roxburghii Tratt vinegar were caused by co-action of microorganisms and non-biological factors.