摘要
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 Chaenomeles lagenaria and Schisandra chinensis.
出处
《中国酿造》
CAS
北大核心
2008年第4期94-96,共3页
China Brewing
关键词
五味子
木瓜
果醋
复合发酵
Schisandra chinensis
Chaenomeles lagenaria
fruit vinegar
fermentation
