| Popis: |
Using ginseng, wild wine and acetic acid to the orthogonal experiment method to determine the fermentation process, low temperature and cryogenic grinding fermentation brewing vinegar. The results showed that: cryogenic grinding with a significant impact on the quality of the wine, the best ginseng vinegar fermentation parameters for initial dosage of 6% alcohol, fermentation temperature was 31 °C, fermentation time was 96h.By mixed fermentation Changbai Mountain forest berries and ginseng significantly alter the flavor of vinegar. |
