采用高温浇淋法改善固态发酵醋综合风味的方法

The Improvement of Vinegar Flavor in Solid-Substrate Fermentation by Pouring Liquid at High Temperature

对采用热浇淋方法综合解决固态发酵食醋混浊沉淀 ,加快醋醅陈酿增香 。

The solution to the turbidity and deposit,the acceleration of fortifying the flavor of vinegar in solid-substrate fermentation by pouring liquid at high temperature were studied in the paper.