In this paper,we studied the law of alcoholization and acetification of apple vinegar which was produced with fast liauid-state fermentation,using Fusi apple as raw material.

以富士苹为原料,采用快速液态法生,探讨酒化化规律。

Using surface fermentation method to produce apple vinegar,its acidation and alcoholization is the same as liquid deep fermentation method.

表面发酵法生苹,酒化化过程与液态深层发酵法相同,但发酵周期较长。