孙一帆,梁新红,高莹莹,夏梦玉

• 1:河南科技学院食品学院

摘要(Abstract)：

以葡萄酒为原料,研究醋酸菌A.pasteurianus SP001液态发酵法酿造葡萄醋工艺。以葡萄酒为原料,通过单因素控制发酵条件,对醋酸菌发酵醋酸动态变化进行研究,探索胁迫条件对醋酸生成的影响。研究结果表明最佳参数为发酵温度30℃,发酵酒精度6%(V/V),起始酸度2~3°,残糖含量低于15g/L。该研究为葡萄醋工业化生产条件控制提供了理论及实践意义。

关键词(KeyWords)： 葡萄醋;液态发酵;醋酸含量

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 孙一帆,梁新红,高莹莹,夏梦玉

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