A new processing technology of persimmon vinegarwith persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed.
对柿子原浆果醋的加工技术进行了研究，并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。
2
The processing technique of nutritional persimmon vinegar was studied by solid state fermentation with wild persimmon in Taihang mountain as material.
以太行山区野生柿子为原料，采用固态发酵法对营养型柿醋的生产工艺进行了研究。
3
The processing technologies, operation essentials and attentions concerned with the pear vinegar production are studied in the text.