2007•China BrewingRequires access
Study on production techniques to improve the yield of aromatic vinegar
Fan Guangpu
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Abstract
The critical point for the innovation of vinegar brewage is to improve the yield and keep good quality at the same time during vinegar production.In this study,α-amylase,saccharidase,acid protease,high-activity dry Saccharomyces cerevisiae and active Acetobacter pasteurinus were used in fermentation.Hence,the processes of starch saccharification,alcohol fermentation and acetic fermentation were fulfilled more completely,by which the yield and quality of aromatic vinegar were both improved.