技术文摘 关键词:冬枣果醋，酒精发酵，醋酸发酵，生产工艺 [gap=1027]Key words：winter jujube vinegar;alcoholic fermentation;acetic fermentation;technology
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... acetic ether 乙酸乙酯;醋酸乙酯乙酸乙酯... acetic fermentation 醋酸发酵醋酸发酵... aceticoceptor 乙酸受体,乙酸基团...
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acetic acid fermentation 醋酸发酵 ; 乙酸发酵
acetic fermentation tank 醋酸发酵箱
liquid-state acetic fermentation 液态醋酸发酵
At the end of acetic fermentation,the total anthocyanin content reached 63.70 μg·mL-1.
醋酸发酵结束时,发酵液中总花色苷含量达到63.70μg.mL-1。
参考来源 - 紫玉米醋酸发酵过程中色泽变化及其花色苷组分分析·2,447,543篇论文数据，部分数据来源于NoteExpress
The acetic fermentation was dealt with submerged fermentation and the total acid reached 4.60%.
醋酸发酵采用液体深层发酵，最终总酸达4.60%。
Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
The jujube culls is developed using enzyme hydrolysis, yeast fermentation and acetic fermentation to produce jujube vinegar.
利用枣制品下脚料枣液，使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。
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