Lots of experiments show that three criteria for qualified beer vinegar is as follow, absorbance value≥95%, sensitive polyphenols≤80mg/L ,and not flocculatation and sedimentation in the protein atability experiment.
通过大量的实验,我们认为经过处理的啤酒醋应该符合以下三个标准:澄清度在95%以上为澄清合格;所含残余酚量低于80mg/L为降酚合格;蛋白稳定性实验不出现絮凝为蛋白稳定。
参考来源 - 利用废啤酒生产啤酒醋及其澄清工艺的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The coloring is also widely used in soy sauce, vinegar, beer and other soft drinks.
类似着色剂还广泛应用于酱油、醋、啤酒和其他软饮料的生产中。
The production practice suggests that waste beer yeast could be used in the production of health food (yeast extract, flavoring, white powder, fruit vinegar, beverage etc.
研究表明，啤酒废酵母可以用于生产酵母浸膏、天然调味品、营养蛋白粉、营养果醋、发酵酸乳饮料、胞壁多糖等营养食品；
The technology for the acetic acid fermentation of by-beer and the formula for vinegar beverage are studied.
研究了废啤酒醋酸发酵的工艺及醋饮料的配方。
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