醋酸發酵；乙酸發酵
This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.
本文介紹了用桔子汁為原料，經酒精發酵和醋酸發酵生産果醋的工藝及其産品的質量特點。
Using Chinese kiwifruit juice as raw material, through alcohol fermentation and acetic acid fermentation, produce a kind of kiwifruit vinegar, it has some health care functions.
本文以濃縮猕猴桃原漿為原料，經過酒精發酵和醋酸發酵生産猕猴桃醋，這種醋具有一定的保健功能。
Through alcoholic and acetic acid fermentation, aloe vinegar is produced, which is then mixed with aloe juice, honey, and sugar to produce an acetic acid drink with great nutritive functions.
介紹以蘆荟為主要原料，水解成蘆荟汁，蘆荟汁經酒精發酵和醋酸發酵制成蘆荟醋後，再與蘆荟原汁、蜂蜜、白砂糖等調配，制成功能性的蘆荟發酵醋酸飲料的工藝。
Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar.
分析了山西醋生産工藝的酒精發酵和醋酸發酵。
Using tomato as main material, the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were stu***d.
對以番茄為主要原料，通過酒精發酵和醋酸發酵生産番茄醋的工藝進行了研究。
This paper introduced the process and quality level of using papaya as raw material to produce vinegar by alcoholic and acetic acid fermentation.
本文介紹了用成熟番木瓜為主要原料，經酒精發酵，醋酸發酵生産果醋的工藝及産品的質量标準。
Chang es in amount of total acid and ester in apple -pear juice during acetic acid fermentation and optimum acetic acid fermentation time and optimum prescription of acetic acid drink were stu***d.
研究蘋果梨汁醋酸發酵過程中總酸和總酯的變化、最佳醋酸發酵期和醋酸發酵飲料的最佳配方。
Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.
洋梨醋是以新鮮洋梨、黑醋栗等為主要原料，經破碎、壓榨、酒精發酵、醋酸發酵、勾兌調配而成的一種果醋。
Pear vinegar is a kind of fruits vinegar made of pear as the main material pressing. press-ing, alcoholic fermentation, acetic acid fermentation.
梨醋是以梨為主要原料，經破碎、榨汁、酒精發酵、醋酸發酵而成的一種果醋。
Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation.
本文以野生酸棗為原料，經過酒精發酵和醋酸發酵兩個工藝過程，制得了酸棗果醋。
High quality apple vinegar which have good acid tastes, aroma and color characteristics of apple can be produced by utilizing deep acetic acid fermentation and immobilized cell fermentation process.
蘋果原汁采用深層醋酸發酵及固定化醋酸發酵技術可釀造出具有蘋果酸味、香氣及色澤特征的優質果醋。
Acetic Acid Fermentation;
醋酸發酵；釀造；
The acetic beverage producing process includes the steps of crushing haw, enzymolysis, clarifying, alcoholic fermentation or leaching, acetic acid fermentation, blending, sterilizing and packing.
釀造方法是将山楂破碎、生物酶解、澄清、酒精發酵或酒精浸提、醋酸發酵、勾兌、殺菌、包裝釀造成山楂醋酸附件飲料。
Flavoniods content was decreasing during alcohol fermentation process and increasing during acetic acid fermentation process.
總黃酮含量在酒精發酵階段減少，在醋酸發酵階段增加；
The fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation.
以金櫻子果、火棘果為原料，經過酒精發酵和醋酸發酵生産保健醋飲料。
Laminaria ochotensis and Actinidia deliciosa were used as the main raw materials to make composite vinegar through deodorization tests, alcoholic fermentation and acetic acid fermentation.
以海帶、猕猴桃為主要原料，經脫腥試驗、酒精發酵、醋酸發酵後，制得複合果醋。
Using tree berries as raw material, tree berries fruit vinegar with a particular flavor was produced by alcohol fermentation, acetic acid fermentation, ageing, and clarification.
以樹莓為原料，經酒精發酵、醋酸發酵、陳釀、澄清處理後制得香味獨特，品味純正的樹莓果醋。
Orange was used as raw material by alcohol fermentation and acetic acid fermentation to prepare natural healthy drink.
以蘆柑為原料采用酒精發酵、醋酸發酵工藝生産天然保健飲料。
The technology for the acetic acid fermentation of by-beer and the formula for vinegar beverage are stu***d.
研究了廢啤酒醋酸發酵的工藝及醋飲料的配方。
A fruit vinegar beverage was made from apple-pear by alcoholic fermentation, acetic acid fermentation and formulation.
以蘋果梨為原料，經過酒精發酵、醋酸發酵和調配等工藝，研制出蘋果梨果醋飲料。
The health-production vinegar is made from the ripe bilberry's dregs and it should pass the processes of alcohol fermentation and acetic acid fermentation.
以成熟的都柿果渣為原料，經酒精發酵和醋酸發酵生産都柿果醋。
Fig fruit vinegar was produced using dried-fig as raw material to make by alcohol fermentation and acetic acid fermentation.
該文以無花果幹為原料，經酒精發酵和醋酸發酵制得無花果醋。
By the method of surface static fermentation, red bayberry was used as the raw material to make red bayberry vinegar through alcoholic fermentation and acetic acid fermentation in succession.
以楊梅為原料，采用表面靜止發酵方式，先後經過酒精發酵和醋酸發酵制得楊梅醋。
Total antioxidant ability was increasing during alcohol fermentation process, which was slightly reducing during acetic acid fermentation process.
總抗氧化能力酒精發酵中增強，醋酸發酵中略減弱。
This paper describes the instivegation of watermelon vinegar production by using alcohol fermentation of immobilized yeast and acetic acid fermentation of immobilized acetobacter.
介紹了黃酒發酵過程中澱粉、蛋白質、脂肪等主要成分的變化及酵母和乳酸杆菌的協同發酵作用。
In the process of acetic acid fermentation, the optimum technological conditions of the vinegar were further determined through the sing1e-factor and orthogonal tests.
在醋酸發酵過程中，通過單因素實驗和正交實驗，确定了果醋發酵的最佳工藝參數。
New processes for producing acetic acid by cereals fermentation are described, including immobilization cell fermentation technique, membrane technique and so on.
介紹了國内外糧食發酵制醋酸技術的研究進展，包括固定化細胞發酵技術、膜技術等。
With the development of green chemistry and biological engineering, the progress in producing acetic acid by cereals fermentation will arrest more and more attentions.
隨著綠色化學和生物工程技術的發展，該技術将會引起更多的關注。
Edible acetic acid is from cereal fermentation, which is more costly and requires a longer production process.
食用醋酸是用谷物發酵而來，它的成本更高，生産過程需求的時間更長。
|acetic fermentation;醋酸發酵；乙酸發酵
醋酸發酵（Acetic Acid Fermentation）是一種特定的微生物發酵過程，指在氧氣存在下，乙醇（酒精）被特定的細菌氧化轉化為醋酸（乙酸）的生物化學過程。它是生産食用醋（如蘋果醋、米醋、葡萄酒醋）的核心工藝，也屬于不完全氧化發酵的一種。以下是其詳細解釋：
核心原理與微生物作用者：
過程特點：
應用與産物：
與酒精發酵的關系： 醋酸發酵通常緊接在酒精發酵之後。酒精發酵（由酵母完成，厭氧過程）将糖類（如葡萄糖、果糖）轉化為乙醇和二氧化碳。醋酸發酵則利用這個乙醇作為底物，在好氧條件下将其轉化為醋酸。因此，完整的“醋”生産通常包含這兩個連續的發酵階段 。
醋酸發酵是一種由好氧性醋酸菌驅動的生物氧化過程，核心是将乙醇轉化為醋酸。它依賴于氧氣，主要應用于各種風味醋的生産，并具有食品保藏和調味的價值。該過程是連接糖類（經酒精發酵）與醋酸的關鍵生物轉化步驟。
來源參考：
Acetic Acid Fermentation（醋酸發酵） 是微生物将乙醇氧化為乙酸（醋酸）的生物化學過程，主要應用于食醋生産。以下是詳細解釋：
定義與核心反應
該過程由醋酸菌（如Acetobacter屬）主導，通過氧化乙醇生成乙酸和水，反應式為：
$$text{C}_2text{H}_5text{OH} + text{O}_2 rightarrow text{CH}_3text{COOH} + text{H}_2text{O}$$
此過程需氧氣參與，屬于好氧發酵。
發酵類型
工藝步驟
食醋生産通常分為兩階段：
應用與産物
該過程是食醋制造的核心環節，發酵液經提純可得冰醋酸（化工原料）。若發酵控制不當，葡萄酒等飲品可能因氧化産生不愉悅的醋酸味。
關鍵菌種與條件
主要依賴醋酸菌，其活性受溫度、pH值及氧氣供應影響。工業中常采用混合菌群以增強發酵效率。
如需進一步了解具體菌種或生産工藝，可參考相關微生物學或食品工程資料。
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