1·The acetic fermentation was dealt with submerged fermentation and the total acid reached 4.60%.
醋酸发酵采用液体深层发酵，最终总酸达4.60%。
2·Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
3·The jujube culls is developed using enzyme hydrolysis, yeast fermentation and acetic fermentation to produce jujube vinegar.
利用枣制品下脚料枣液，使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。
4·The orange peel vinegar was produced by liquid fermentation through hydrolysis, alcohol fermentation and acetic fermentation.
采用液体发酵法酿制橘皮果醋，经水解、酒精发酵及醋酸发酵等工序。
5·This research take the Dangshan pear as a law material, pear vinegar was produced after alcohol fermentation and acetic fermentation.
以砀山梨为原料，经过对酒精发酵和醋酸发酵工艺的研究，得到了梨果醋。
6·The apricot vinegar beverage was produced by alcohol fermentation and acetic fermentation using maize and dregs of apricot concentrated pulp as raw materials.
以玉米、杏浓缩浆渣为主要原料，研制风味独特的杏果醋饮料。
7·The acetic production is greatly influenced by initial alcohol degree, fermentation temperature and liquid medium volume during acetic fermentation of rose vinegar.
起始酒精度、发酵温度、装液量对玫瑰醋醋酸发酵过程中醋酸的积累有较大的影响。
8·The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation, lactic acid fermentation and acetic fermentation.
以甘肃特产的冬果梨为原料，利用共固定化葡萄酒酵母、生香酵母和乳酸菌进行酒精发酵，固定化醋酸菌进行醋酸发酵，制得了冬果梨保健果醋。
9·Jinhong cider vinegar drink was produced from Jinhong Apple as the raw material by alcoholic fermentation, acetic fermentation, formulation, sterilization and filling.
以金红苹果为原料，经过酒精发酵、醋酸发酵等工艺酿制出金红苹果醋。
10·The thesis searched the new process of apple cider vinegar, which is brewed with apple pulp by using fresh apple as raw material, and through alcohol fermentation and acetic fermentation.
探索了以鲜苹果为原料加工制成苹果浆，再经酒精发酵和醋酸发酵酿制苹果醋的新工艺，并分析了苹果醋的加工工艺和操作要点。