CAJ | 학술논문

以新鲜柚子为原料，通过预处理、榨汁、酒精发酵、醋酸发酵等生产工艺发酵制成柚子果醋。对其生产工艺进行了探讨，经3天酒精发酵和6天醋酸发酵，结果表明：制得的果醋总酸度为7．23％，糖度为9％，风味纯正，并带有柚子的香气，而且各项微生物指标均符合国家标准。
이신선유자위원료，통과예처리、자즙、주정발효、작산발효등생산공예발효제성유자과작。대기생산공예진행료탐토，경3천주정발효화6천작산발효，결과표명：제득적과작총산도위7．23％，당도위9％，풍미순정，병대유유자적향기，이차각항미생물지표균부합국가표준。
Using fresh grapefruit as material,the grapefruit vinegar is produced after pretreatment,juicing, alcohol fermentation and acetic acid fermentation. The production conditions of grapefruit vinegar are investigated,after 3 days'alcohol fermentation and 6 days'acetic acid fermentation,the total acidity of the fruit vinegar is 7.23%,the sugar degree is 9%,the grapefruit vinegar has a good flavor with grapefruit aroma, and all the microbial indicators are accorded with the national standard.