CAJ | 학술논문

酒精度、酸度、糖度是果醋酿造的重要指标，糖度对果醋酿造过程中酒精发酵、醋酸发酵阶段影响至关重要。常用波美比重计测锤度、手持糖度计测折光率来测量糖度，简单快捷。经过实验发现酒精度和醋酸度对糖度测定有影响，结果发现两种测量均存在一定误差，需要对两种测量结果进行校正。
주정도、산도、당도시과작양조적중요지표，당도대과작양조과정중주정발효、작산발효계단영향지관중요。상용파미비중계측추도、수지당도계측절광솔래측량당도，간단쾌첩。경과실험발현주정도화작산도대당도측정유영향，결과발현량충측량균존재일정오차，수요대량충측량결과진행교정。
Alcohol degree,acidity and sugar degree are important indicators in fruit vinegar brewing, the effect of sugar degree in the alcoholic fermentation stage and acetic fermentation stage of fruit vinegar brewing is very important.Commonly use Baume scale to test brix,and refractometer to test refractive index,these methods are used to measure the sugar degree,they are simple and quick.It is found that alcohol degree and acidity have effect on the measurement of sugar degree.The results show that both measurements are pure within a certain error,need to correct two measurement results.