CAJ | 학술논문

以蜂蜜为原料，经过固定化酵母和醋酸杆菌两步发酵得到蜂蜜醋。固定化酵母发酵生产酒精时，发酵批次最多可达15次。调整酒精度为4．0％时，向原料中添加0．25％酵母膏（YE＋），接种量为2％时，经醋酸杆菌发酵72 h 乙酸量可达1．9 g／dL，相同条件下酵母膏未添加组（YE－）增加接种量至40％时，乙酸量增加至2．2 g／dL。利用智舌对发酵的蜂蜜醋进行辨识，发现蜂蜜醋与进口果醋在滋味等多个方面具有很高的相似性，因此本实验发酵所得蜂蜜醋总体口味可归于进口果醋一类。
이봉밀위원료，경과고정화효모화작산간균량보발효득도봉밀작。고정화효모발효생산주정시，발효비차최다가체15차。조정주정도위4．0％시，향원료중첨가0．25％효모고（YE＋），접충량위2％시，경작산간균발효72 h 을산량가체1．9 g／dL，상동조건하효모고미첨가조（YE－）증가접충량지40％시，을산량증가지2．2 g／dL。이용지설대발효적봉밀작진행변식，발현봉밀작여진구과작재자미등다개방면구유흔고적상사성，인차본실험발효소득봉밀작총체구미가귀우진구과작일류。
Honey vinegar is produced through a two-step fermentation process,alcohol fermentation with immobilized yeast and acetic acid fermentation with acetobacter.The immobilized yeast is very stable and could be used for 15 times.After 72 hours'fermentation,the yield of acetic acid reaches 1 .9 g/dL when the original alcohol concentration is 4%and 2%inoculation amount of acetobacter and 0.25% yeast extract are added.The yield of acetic acid increases to 2.2 g/dL when 40% inoculation amount of acetobacter but no yeast extract are added.Due to many similarities,honey vinegar fermented above is distinguished and identified with electronic tongue to the class of fruit vinegar.