酒精度与总酸对山西老陈醋产量影响的分析  

The Discussion of Alcohol Content and Total Acid of the Production Impact in Shanxi Aged Vinegar

作　　者：吴光明[1] 

机构地区：[1]山西省生物研究所,山西太原030006

出　　处：《农产品加工（下）》2015年第6期6-7,共2页Farm Products Processing

基　　金：国家"863"计划项目(2011AA10090401);山西省科技攻关项目(20120313030-2)

摘　　要：分析山西老陈醋生产过程中酒精度与总酸之间的变化,可以得出酒精最后全部发酵成总酸。结果显示,通过提高酒精发酵阶段的酒精度,就可以提高老陈醋的产量。The changes of alcohol content and total acid in the whole production stage of Shanxi aged vinegar are analyzed. The result shows that the alcohol content transformed into the total acid in fermentation process. The increase of the production of Shanxi aged vinegar are due to the increasing of alcohol content in fermentation stage of Shanxi aged vinegar.

关 键 词：酒精度 总酸 山西老陈醋 产量 

分 类 号：TS264.2[轻工技术与工程—发酵工程]