提高液态发酵醋质量的方法

Methods on improving the quality of vinegar by liquid fermentation

通过对液态发酵醋发酵生产机制,以及液态发酵醋和固态发酵醋微量成分的研究,着重阐述了液态发酵醋与固态发酵醋在发酵生产工艺和风味方面的不同之处,分析了液态发酵醋风味较差的原因,并对提高液态发酵醋的质量、方法和措施进行了探讨。

This text studied the mechanism,and the research of the fermented vinegar of liquid state and fermented trace composition of vinegar of solid state through fermenting to the fermented vinegar of liquid state,have explained the fermented vinegar of liquid state and fermented difference in fermented production technology and flavor of vinegar of solid state emphatically,had analysed the reason the fermented vinegar flavor of liquid state is worse,and has carried on the discussion in improving liquid state fermented vinegar quality method and measure.