醋酸发酵

实验得到最适醋酸发酵条件为：温度33℃～36℃，酒精浓度6.5%，pH值5.5，接种量10%，发酵时间144h。

The optimum acetic acid fermentation conditions were : temperature 33 ℃ ~ 36 ℃, alcohol content 6.5 % , pH 5.5 , inoculum 10 % , fermentation time 144 h.

在一定的温度和通气条件下，影响醋酸发酵的主要因素为酒精含量、起始pH值和接种量，其最佳组合为酒精含量9%，起始pH值3.4，接种量12%。

Under the conditions of certain temperature and aeration , the main factors affecting acetic acid fermentation were alcohol content , original pH value and inoculation quantity , and the optimal combination was : 9 % alcohol content , pH 3.4 and 12 % inoculation quantity .

Frings式醋酸发酵罐的安装与维修

Fixing and servicing of Frings acetic acid Fermentation pot

适宜的醋酸发酵条件为温度33~36℃，酒精浓度6.0%，接种量6.0%，起始pH值6.0，在转速140r/min条件下振荡培养72h左右桑果保健醋酸度适宜，口感、风味良好。

The optimum temperature for acetic acid fermentation is 33 ~ 36 ℃, alcohol density 6.0 % , inoculation amount 6 % , starting pH degree 6.0.The rotational speed is 140 r / min and the oscillation period is 72 h.

醋酸发酵的最佳条件是：酒精度8%，接种量8%，发酵温度32℃，发酵7d，所得酸度是4.3%。

The best conditions of acetic acid fermentation : alcohol 8 % inoculum 8 % , fermentation temperature 32 ℃, fermentation 7d , from the acidity of 4.3 % . 5 .

再经醋酸发酵80h，酸度达3.15g/100mL。

Then after 80 h of acetic fermentation , the acidity reached 3.15 g / 100 ml.

运用正交实验确定醋酸发酵的工艺条件为：醋酸菌接种量为10%、初始酒精度8%、发酵温度33℃、发酵时间为5d。

By orthogonal tests , the optimum technological conditions were determined as follows : acetic acid bacteria 10 % , initial alcoholicity 8 % , fermentation temperature 33 ℃ and time 5 d.

醋酸发酵，初始酒精度7%（V/V），醋酸菌接种量13%，30℃发酵120h。

Acetic acid fermentation , the beginning alcoholic is 7 % ( V / V ), 13 % acetic microbial , 30 ℃ ferment 120 hours .

以山葡萄汁为主要原料，通过发酵制成山葡萄醋饮料，采用正交优化试验设计确定了醋酸发酵的适宜工艺条件，即发酵温度30℃，发酵时间4d，醋酸菌接种量3%；

Acetic acid fermented beverage was prepared through mountain grape juice . The optimum fermentation condition was determined by orthogonal design , know as fermentation temperature 30 ℃, fermentation period time 4d , the volume of inoculums 3 % .

该文探讨了将啤酒麦芽发芽箱（Saladin发芽箱）改造成醋酸发酵箱的具体改造方法，实际生产中设备的应用和操作，生产时工艺参数的确定，并计算了改造费用。

This article discussed the approaches to transform the Saladin germination bin to acetic fermentation tank , the practical application and operation of production equipment , the determination of production parameters , as well as the expenses of transformation .

蜂蜜、枸杞汁醋酸发酵饮料的研究

Study on honey and lycium juice acetic acid fermented . drink

将啤酒麦芽发芽箱改造成醋酸发酵设备的探讨

Discussion on the transform Saladin germination bin to acetic fermentation device

红枣醋生产中醋酸发酵阶段最佳工艺条件的研究

Study on fermentation technology of acetic acid in chinese jujube vinegar production

分析了山西醋生产工艺的酒精发酵和醋酸发酵。

Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar .

利用移池醋酸发酵提高食醋质量的工艺研究

Study on the processing of improving vinegar quality by acetic fermentation through transfer system

香瓜醋酸发酵保健饮料的研究

The study on functional cantaloup vinegar fermentation drink

原汁苹果醋酸发酵饮料的研究

Study on the fermenting drink of apple vinegar

菠萝醋酸发酵饮料的研制

Development of pineapple acetic acid fermented drink

苹果汁醋酸发酵过程中的物质变化及其饮料的研制

Study on Changes of Total Acid and Ester in Apple Juice during Acetic Acid Fermentation

醋酸发酵采用液体深层发酵，最终总酸达4.60%。

The acetic fermentation was dealt with submerged fermentation and the total acid reached 4.60 % .

醋酸发酵；

The fermentation of acetic acid ;

酒精发酵和醋酸发酵的温度分别为25℃、30℃。

The temperature for alcoholic fermentation and acetic acid-fermentation were 25 ℃ and 30 ℃, respectively .

醋酸发酵；，具负染色性（醋酸铀和柠檬酸铅染色）。

The fermentation of acetic acid ; It stained negative by uranyl acetate and lead citrate .

枣醋的发酵阶段主要分为酒精发酵阶段和醋酸发酵阶段。

Jujube vinegar fermentation stage is divided into stages of alcohol fermentation and acetic fermentation stage .

总黄酮含量在酒精发酵阶段减少，在醋酸发酵阶段增加；

Flavoniods content was decreasing during alcohol fermentation process and increasing during acetic acid fermentation process .

酒精发酵与醋酸发酵对保健醋及饮料品质的影响

The influence of alcoholic fermentation and acetic acid fermentation on the quality of health vinegar and drink

采用液体发酵法酿制橘皮果醋，经水解、酒精发酵及醋酸发酵等工序。

The orange peel vinegar was produced by liquid fermentation through hydrolysis , alcohol fermentation and acetic fermentation .

梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。

Pear vinegar is a kind of fruits vinegar made of pear as the main material by crushing .

本文以野生酸枣为原料，经过酒精发酵和醋酸发酵两个工艺过程，制得了酸枣果醋。

Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation .

以南瓜为原料采用酒精发酵、醋酸发酵工艺生产天然保健饮料。

Pumpkinwas used as raw materials by alcohol fermentation and acetic acid fer-mentation , to prepare natural healthy drink .