酿造食醋苦味的成因分析及控制

Reasons and Control on the Formation of Bitterness of Fermented Vinegar

食醋酿造过程中,有时会产生苦味,它会影响食醋品质和安全。为找出苦味来源,对生产全过程进行了工艺原因分析,对样本进行检测对比分析,并进一步提出相应的质量控制措施。

Bitterness, by-product obtained in the manufacture of vinegar, was one of the important factors affecting vinegarquality and safety. This article reviews the possible elements to bring about bitterness during the entire process of fermentedvinegar production, and gives the methods to detect samples by means of contrast analysis, and then, puts forward somecorrespondence measures could be taken to control the bitterness formation of fermented vinegar.