Abstract: Strawberry vinegar was produced after crushing,pressing,alcoholic fermentation and acetic fermentation.The optimal production conditions of strawberry vinegar were investigated.The acidity and sugar content reached 5.87g/100 ml and 1.76g/100 ml after 5d alcohol fermentation and 5 d acetic acid fermentation,respectively.The flavor of strawberry vinegar was greatly improved.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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