The health vinegar of orange was brewed by fermentation of whole orange juice. The optimal technological condition for alcohol and liquid submerged fermentation were discussed in detail.
以柑桔全果为主要原料，经发酵制成柑桔保健果醋，对酒精发酵、醋酸液体深层发酵的适宜工艺条件进行了探讨。
The thesis searched the new process of apple cider vinegar, which is brewed with apple pulp by using fresh apple as raw material, and through alcohol fermentation and acetic fermentation.
探索了以鲜苹果为原料加工制成苹果浆，再经酒精发酵和醋酸发酵酿制苹果醋的新工艺，并分析了苹果醋的加工工艺和操作要点。
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