In addition to acetic acid in vinegar contains a lot of things, and contains calcium, iron, lactic acid, glycerol, amino acids and aldehydes.
醋内除含有大量醋酸外，并含有钙、铁、乳酸、甘油、氨基酸及醛类化合物。
Citric acid, DL-malic acid, succinic acid and acetic acid were the main organic acids existed in the apple vinegar.
主要存在的有机酸为柠檬酸、DL -苹果酸、琥珀酸和乙酸。
The methods to utilize the liquid-preserved acetic acid bacteria during yielding vinegar were established, and the main factors affecting its acid yield were studied in this paper.
试验确定了液体保藏醋酸菌的应用方法，并对影响其产酸水平的因素进行了初步研究。
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.
苹果原汁采用深层醋酸发酵及固定化醋酸发酵技术可酿造出具有苹果酸味、香气及色泽特征的优质果醋。
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.
苹果原汁采用深层醋酸发酵及固定化醋酸发酵技术可酿造出具有苹果酸味、香气及色泽特征的优质果醋。
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