Using surface fermentation method to produce apple vinegar,its acidation and alcoholization is the same as liquid deep fermentation method.

表面发酵法生产苹果醋,其酒化和醋化过程与液态深层发酵法相同,但发酵周期较长。

In this paper,we studied the law of alcoholization and acetification of apple vinegar which was produced with fast liauid-state fermentation,using Fusi apple as raw material.

以富士苹果为原料,采用快速液态法生产果醋,探讨其酒化和醋酸化规律。