| 以酸葡萄酒为原科酿制食醋新工艺的研究 |
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| 引用本文： | 孔庆学,甘执中,张爱武,孔令梅,雷国丹,王伟,王琪. 以酸葡萄酒为原科酿制食醋新工艺的研究[J]. 黑龙江八一农垦大学学报, 1994, 0(4) |
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| 作者姓名： | 孔庆学 甘执中 张爱武 孔令梅 雷国丹 王伟 王琪 |
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| 作者单位： | 黑龙江省密山市佳思果脯厂，黑龙江八一农垦大学食工系 |
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| 摘 要： | 以酸葡萄酒为原料，采用氧化塔法液体发酵新工艺酿制食醋，工艺简单可行，生产周期短，成本低，产品的产量和质量均达到了国家和企业标准。同时，研究了一套适合该法生产食醋的搅拌式自动控温培养箱。另外，在菌种的补充、抑制菌膜的生产等方面做了系统的研究，取得了满意的成果。
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| 关 键 词： | 酸葡萄酒，氧化塔法发酵，食醋 |
STUDLES ON PRODUCTION OF VINEGAR IN INFERIOR GRAPE WINE BY LIQUID STATE FAST FERMRNTATION |
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| Kong Qingxue, Gan Zhizhong. STUDLES ON PRODUCTION OF VINEGAR IN INFERIOR GRAPE WINE BY LIQUID STATE FAST FERMRNTATION[J]. journal of heilongjiang bayi agricultural university, 1994, 0(4) |
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| Authors: | Kong Qingxue Gan Zhizhong |
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| Affiliation: | Kong Qingxue; Gan Zhizhong |
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| Abstract: | Production of Vinegar was studied in the inferior grape wine by liquid state fast fermentation. The technology is simple. The shorter processing period and the lower producing cost, the quantity and quality of the Production reach the national and enterprise standards.Meanwhile, stirring antomatic culture machine has been researched,Forthermore , some research work also have been done about controling acetic acid bacteria film and the quantity of acetic acid bacteria added. |
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| Keywords: | Inferior grape wine fast fermentation Vinegar |
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