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《China Brewing》 2008-13
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Study of production for strawberry vinegar

CHEN Wei,HUANG Beibei(Sanmenxia Vocational Institute of Technology,Sanmenxia 472000,China)  
Fruit vinegar was produced using strawberry as raw materials after leaned up,squeezed and alcoholic fermentation and acetic fermentation.The optimum conditions of strawberry vinegar production were determined by analyzing sugar content of strawberry juice,inoculating amount of acetic acid bacteria,fermentation temperature and fermentation time.The optimal process parameters of strawberry vinegar were further obtained including acidity,sugar content,and salinity.
【CateGory Index】: TS264.22
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【References】
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1 WANG Hai-ying1,JIANG Xue2,DU Wei-min2,ZHANG Can2,WANG Tao2,LIU Yan2,YAN Li2 (1Xining Engineering Consulting Institute,Xining 810000; 2 College of Biological Sciences and Biotechnology,Beijing Forestry University,Beijing 100083);Study on the Technology of Strawberry Vinegar with Strawberry Cullfruit[J];Food and Nutrition in China;2010-05
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