Titlebook: Vinegars of the World; Lisa Solieri,Paolo Giudici Book 2009 Springer-Verlag Milan 2009 Fermentation.Vinegar.acetic acid bacteria.agricultu

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售穴

Wine and Grape Vinegars, or other substances of agricultural origin (ethanol, wine, cider, perry, or liquors obtained from cereals, including malted barley). In the USA, this definition is extended to include synthetically produced alcohol used for acetous fermentation.

insolence

陶器

反对

https://doi.org/10.1007/978-88-470-0866-3Fermentation; Vinegar; acetic acid bacteria; agriculture; cereals; microbiology; microorganism; wine; yeasts

繁荣中国

978-88-470-0865-6Springer-Verlag Milan 2009

reptile

Vinegars Through the Ages,The word vinegar has been in use in the English language since the 14th century, when it arrived in the British Isles from the French vinaigre, a word that simply means ‘sour wine’, and that came in turn from the Latin vinum acre, ‘sour wine’ or, more commonly, vinum acetum, ‘wine vinegar’.

莎草

Vinegar Engineering,Decades of research, particularly as regards the study and development of submerged microbial cultures, have allowed the acetification process to be improved in such a way that it now provides vinegar of much higher quality and in substantially higher yields, all with a high reproducibility (Emde, 2006).

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