| 摘要 |
PROBLEM TO BE SOLVED: To provide a honey vinegar that has a good honey flavor and acid-taste strength.SOLUTION: Provided is a brewed vinegar produced using a technique of acetic fermentation of honey plus alcohol in which 50 to 90 g of honey is used per 1 L of brewed vinegar and in which the acetic fermentation for the brewed vinegar is aerobic fermentation.SELECTED DRAWING: None |
