苹果白酒与苹果醋联合生产工艺的研究  

Research on the technology of apple liquor and apple vinegar joint production

作　　者：刘文龙[1] 王君高[1] 王乐[1] 钱娟娟[2] 高晓娟[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国酿造》2009年第1期173-174,共2页China Brewing

摘　　要：以苹果为原料,经酒精发酵制成苹果酒。苹果酒蒸馏后得到苹果白酒,蒸馏余液加入食用酒精进行醋酸发酵,制得酸味柔和、口感绵醇的苹果醋。此工艺将酿酒制醋有机地结合起来,为水果加工提供了新的途径,同时满足了市场多元化的需求。Cider was acquired by alcohol fermentation using apples as raw materials. Apple liquor was produced by distilling cider and a soft sour and good apple flavor vinegar was produced by the mixing the remained liquid with edible alcohol followed by acetic acid fermentation. This process combined liquor-making with vinegar-making to provided a new way to fruit processing and meet the needs of the market diversification.

关 键 词：酒精发酵 醋酸发酵 苹果白酒 苹果醋 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]