Orange wine fermented both by immobilized cells and by free cells was compared in the paper. Fermentation by immobilized cells reduced residue sugar, and the product had deep orange red color.
High quality apple vinegar which have good acid tastes, aroma and color characteristics of apple can be produced by utilizing deep acetic acid fermentation and immobilized cell fermentation process.
苹果原汁采用深层醋酸发酵及固定化醋酸发酵技术可酿造出具有苹果酸味、香气及色泽特征的优质果醋。
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The paper USES the orthogonal test, researches the monascus producing monascus pigment by deep liquid state fermentation.