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

分析了山西醋生产工艺的酒精发酵和醋酸发酵.

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Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.

摘要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.

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Glucose of the jujube could be converted into acetic acid by alcohol and acetic fermentation.

桑葚通过酒精发酵、醋酸发酵制成非常有益于健康、市场前景广阔的新型饮料——桑葚保健果醋.

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Using tomato as material, produce a kind of tomato vinegar through alcohol ferment and acetic acid - ferment.

研究了以番茄为主要原料, 经过酒精发酵和醋酸发酵生产番茄醋.

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Orangeade was used as material to produce vinegar beverage through alcohol fermentation and acetic fermentation.

以柑子汁为原料,经过酒精发酵和醋酸发酵生产醋饮料.

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Through alcohol and acetic acid fermentation with the supplement of syrup, citrus fruit vinegar of 4.

经过酒精发酵、醋酸发酵等主要工艺, 酿制的柑桔果醋具有柑桔的天然色泽,酸味柔和,具有怡人的果香,无苦味.

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