New Progress in Research on Fermentation Process of Citrus Fruit Vinegar
Citrus fruit vinegar is produced by the alcohol and acetic fermentation with the fresh and ripe citrus fruits as raw material.And its inherent composition and nutritional value are better than the traditional vinegar.Moreover this fruit vinegar has a unique flavor of citrus fruits and natural color.In recent years,many domestic researchers have done a lot of research to improve the quality of citrus fruit vinegar.This paper summarizes enzymatic processes,strains screening and alcoholic fermentation and acetic acid fermentation conditions of citrus vinegar brewing process,in order to provide a theoretical basis for the citrus vinegar brewing.
Citrus fruit vinegarEnzymatic processStrainsAlcoholic fermentationAcetic acid fermentation
国家科技期刊平台
NSTL
万方数据
维普
