果醋的研究现状及发展前景

The processing status and development prospects of fruit vinegar

果醋是以果实或果酒为原料,通过醋酸菌发酵而成的酸性饮料或调味品。文章综述了果醋中的醋酸菌、果醋的加工工艺及果醋成分分析等方面的研究现状,探讨了果醋生产中存在的问题及其发展前景。

Fruit vinegar is a acidic beverage or condiment which use acetic acid bacteria to ferment fruit or fruit wine~ This paper described the research status of acetic bacteria use in fruit vinegar, the process, the component analysis and so on. Discussed the problems during the production of fruit vinegar and its development prospects.