The improved technology for fruit vinegar production was introduced. Using organic fruits as raw materials, the liquid fruit wine was fermented with puffing organic rice to regulate sugar degree.
概述了果醋生产工艺的技术改进方法，以有机水果为原料，用膨化的有机大米调节糖度，对液态果酒进行发酵；
Laiyang pear and polished glutinous rice were used to produce health-care fruit vinegar with the two-phase liquid-solid state fermentation.
以莱阳梨、糯米为主要原料，采用二段式液固两相发酵法，酿造莱阳梨果醋。
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