摘要
酒精发酵工艺的管理,是食醋酿造的关键之一。阐述了从糖度、温度、pH、时间等方面对酒精发酵工艺过程进行管理、夏天酒精发酵工艺的管理、酒精发酵异常的原因及其防治措施等内容。
The management of alcohol fermentation process is one of the keys in the production of vinegar.It is introduced in this article that the management of alcohol fermentation process such as sugar,temperature,pH and time etc.It gives full details on the management of alcohol fermentation process in summer.It also describes the reasons of alcohol fermented unusually and its prevention methods etc.
出处
《中国调味品》
CAS
北大核心
2003年第10期6-8,共3页
China Condiment
关键词
食醋
酒精发酵工艺
管理
vinegar
alcohol fermentation process
management
