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Fruit vinegar liquid fermentation
May 23, 2018

Fruit vinegar liquid fermentation

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The liquid fermentation method is divided into a static surface fermentation method and a liquid deep fermentation method depending on the process. The former is in the fermentation process of acetic acid fermentation temperature controlled fermentation at 28 ~ 30 °C for stationary fermentation, after 2 to 3 days, the page has a film to prove the formation of acetic acid bacilli, acetic acid fermentation began, continuous fermentation until the acidity is no longer Obvious increase, this method takes a long time; the latter has a high degree of mechanization, short brewing cycle, high output, low labor intensity, high utilization of raw materials, finished product hygiene, small footprint, stable and easy to control and so on. Therefore, it is the direction of the brewing industry.


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