本文报导了以小麦为主料，采用半地下发酵池，进行固态发酵生产优质食醋新工艺的研究。

This paper reports the new technology of using wheat as raw material, adopting half-underground ferment pool and solid state fermentation to produce good quality vinegar.

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目前我国食醋生产普遍采用固态发酵法，利用麸曲作为糖化剂。

Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country.

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