期刊论文

中文

中国酿造

0254-5071

2008

4

94-96

10.3969/j.issn.0254-5071.2008.04.032

本校为第一机构

将木瓜和五味子干酒按2:1的比例混合,进行复合醋酸发酵。发酵220h时达到峰值,总酸度为9.4651g/100mL。制备成的复合果醋风味最佳,其色泽黄而微红,清亮透明,有木瓜的清香和淡淡的五味子果味。

In this study, Schisandra chinensis and Chaenomeles lagenaria wine were mixed by 2：1 and fermented into fruit vinegar. The acid content reached 9.4651 g/100ml at 220 h of the fermentation. The fruit vinegar is transparent yellow with aroma and flavor of Chaenome...