摘要
本文介绍了用桔子汁为原料,经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.
关键词
桔子汁
酒精发酵
醋酸发酵
果醋
生产工艺
产品质量
orange juice
fruit vinegar
alcoholic fermentation
acetic acid fermentation
