Continuous production of wine vinegar in bubble column reactors of up to 60-litre capacity

被引：0
|
作者：
Giuseppe Fregapane
Hipólito Rubio-Fernández
María Salvador
机构：
[1] University of Castilla-La Mancha,
[2] Faculty of Chemistry,undefined
[3] Department of Food Technology,undefined
[4] Avda José Cela 10,undefined
[5] 13071 Ciudad Real,undefined
[6] Spain,undefined
来源：
European Food Research and Technology | 2003年 / 216卷
关键词：
Continuous acetic acid fermentation Wine vinegar;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This paper describes the development of a continuous acetic acid fermentation process for the production of wine vinegar in bubble column reactors of up to 60 l capacity.
引用
收藏
页码：63 / 67
页数：4
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