地理标志产品镇江香醋主要理化指标影响因素分析

Analysis of Influencing Factors for Main Physicochemical Indexes of Geographical Indication Product Zhenjiang Vinegar

文章研究和探讨了不同生产时期和储存时间对于镇江香醋主要理化指标总酸、不挥发酸、氨基酸态氮、还原糖以及可溶性无盐固形物含量形成的影响,并对成因及指标之间的内在联系进行了分析探讨,希望通过控制生产及储存条件等影响因素用以指导实际生产过程。

Study and discuss the effects of different production period and storage time on the content of the main physical and chemical indexes such as total acid,non-volatile acid,amino acid nitrogen,reducing sugar and soluble salt-free solids in Zhenjiang vinegar,and the relationship between causes and indicators is discussed,hope to guide the actual production process by controlling the influencing factors such as production and storage conditions and so on.