玫瑰醋

玫瑰醋糖化与酒精发酵过程工艺参数优化的研究

Study on Superior Conditions for Saccharification and Ethanol Fermentation of Rose Vinegar

浙江玫瑰醋标准解读

Standard of Zhejiang rosy vinegar

采用PCR-DGGE方法研究浙江玫瑰醋酿造过程中的微生物多样性PCR-DGGE方法分析内蒙古不同地区青贮玉米中乳酸菌群多样性

Analysis of Microbial Diversity in Zhejiang Rosy Rice Vinegar by PCR-DGGE Study of Lactobacillus Population Diversity in Corn Silage by PCR-DGGE in Different Regions of Inner Mongolia

低聚糖玫瑰醋系列的研究与开发

Research and Development of the Vinegar Products with Oligosaccharide and Rose

菌种及温度对玫瑰醋发酵过程醋酸累积影响的研究

Bacterium Strains and Temperature Affecting Acid Accumulation in Vinegar Production

从浙江玫瑰醋标准的内容、特点等方面论述，说明浙江玫瑰醋标准的内涵。

Connotation of Zhejiang rosy vinegar standard are reviewed . Aspects considered include : the standard , the characteristic .

本文分析介绍了浙江玫瑰醋的传统工艺和微生物以及目前的发展现状和存在问题，并作出改进。

In this article , the traditional technology , microorganism and practical problems of Zhejiang Rose Rice Vinegar are analyzed and improved .

浙江传统玫瑰醋生产过程微生物群落初探菌种及温度对玫瑰醋发酵过程醋酸累积影响的研究

Primary Study on the Microbial Flora of Zhejiang Traditional Rosy Vinegar Fermentation ; Bacterium Strains and Temperature Affecting Acid Accumulation in Vinegar Production

浙江玫瑰醋是江南一带人民长期以来根据杭嘉湖地区四季气候温差变化所创造出的一种符合自然微生物发酵规律的制醋方法。

Zhejiang Rose Rice Vinegar is a traditional specialty in south of the Yangtze River , which is created according with natural microorganism 's fermental laws in the light of the four seasons ' climates .

采用此工艺可以得到澄清透明、呈浅玫瑰红色、具有醋和桑椹复合风味的桑椹果醋。

As a result , a clear , transparent , light rose colored and both vinegar-flavored and mulberry-flavored fruit vinegar product was obtained .