摘要
对葡萄果醋的保健作用、发酵机理、发酵工艺、研究现状进行总结,并对果醋的发展意义及趋势进行了探讨,即充分利用葡萄资源开发果醋产品的生产,可为葡萄的深加工及综合利用提供一条有效的途径,而液态深层发酵法也将成为果醋发酵的发展趋势。
The article to the health care function, the fermentation mechanism, the fermentation process, the research present situation of grape fruit vinegar have carried on the summary, and to the fruit vinegar significance and trend of development has carried on the discussion, Namely it may fully provides an effective way using the grape resource development fruit vinegar product＇s production for grape＇s intensive processing and the comprehensive utilization, and the liquid state in-depth zymotechnics will also become the trend of development which the fruit vinegar ferments.
出处
《中国调味品》
CAS
北大核心
2009年第10期37-39,55,共4页
China Condiment
关键词
果醋
醋酸菌
发酵
fruit vinegar
acetic acid bacteria
fermentation
