Optimization of the Acetic Acid Fermentation Condition of Preparation of Strawberry Vinegar
2003
Lee, G.D. | Kim, S.K. | Lee, J.M. (Kyungbuk College of Science, Chilgok, Republic of Korea)
In the first stage, strawberry wine was manufactured in 14í¦Brix initial sugar content, for 50 hr at 28í+using Saccharomyces kluyeri DJ97. In the second stage, the acetic acid fermentation conditions for maximum acidity (4.60) were 1.48 initial acidity and 195.76 rpm in agitation rate for 7.34 day.
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