| 酿制果醋用葡萄品种筛选初探 |
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| 引用本文： | 刘艳霞.酿制果醋用葡萄品种筛选初探[J].吉林农业科技学院学报,2004(2). |
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| 作者姓名： | 刘艳霞 |
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| 作者单位： | 吉林特产高等专科学校食品科学系 |
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| 摘 要： | 本实验以巨峰、玫瑰香、美国提子三个葡萄品种为原料,经液态深层发酵法酿制葡萄果醋,结果表明玫瑰香更适合酿制果醋。
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| 关 键 词： | 葡萄汁 酒精发酵 醋酸发酵 果醋 |
The first report of choosing grape variety to brew fruit vinegar |
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| Liu Yanxia.The first report of choosing grape variety to brew fruit vinegar[J].Journal Of Jilin Agricultural Science And Technology College,2004(2). |
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| Authors: | Liu Yanxia |
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| Institution: | Department of Food Science |
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| Abstract: | In this experiment, the writer brewed fruit vinegar by using three varieties of grapes, KGV(kyoho grape variety),RF(rose fragrance), ARG(American red grape). The grape fruit vinegars are obtained bymeans of processing technology of deep fluidity fermentation. Results show that RF is the best among them. |
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| Keywords: | grape juice alcohol fermentation vinegar fermentation fruit vinegar |
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