樱桃醋酿造工艺的研究  

Brewing technology of cherry vinegar

作　　者：杨小姣[1] 于磊娟[1] 王翠翠[2] 李敬龙[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]济南啤酒集团总公司,山东济南250031

出　　处：《中国酿造》2009年第2期170-172,共3页China Brewing

摘　　要：以樱桃酒糟为原料,采用多菌种发酵,经过酒精发酵和醋酸发酵酿制的樱桃醋,并确定了樱桃醋最佳酿造工艺。成品樱桃醋醋体醇香,风味浓郁,清亮透明,具有甘甜鲜美的口味。Using wine grains as raw material, the healthy cherry vinegar was produced by alcoholic and acetic fermentation with several microbial strains. The optimal fermentation condition was also determined by this study. The cherry vinegar product looked clear and transparent, and tasted mellow and sweet with rich flavor.

关 键 词：樱桃 酒糟 果醋多菌种发酵 

分 类 号：TS262.2[轻工技术与工程—发酵工程]