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.

以富士苹果为原,快速液态法产果醋,探讨酒化和醋酸化规律。

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

表面发法产苹果醋,酒化和醋化过程与液态深层发法相同,但发周期较长。