2008•China BrewingRequires access
Study on concentration and acetification rate in semi-continuous fermentation of condensed vinegar
Jun Liu
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Abstract
The mixture broth of rice wine and alcohol was used as fermented medium. The changes of alcohol, acetic acid and total concentration under the condition of semi-continuous fermentation in self-feeding fermenter was studied, and the relationship between acetic fermentation and acetification rate and OD value of acetic acid bacteria was investigated as well. A simple, fast method for estimating the semi-continuous acetic fermentation ending point was built.