| 摘要 |
PURPOSE:To produce a high-quality persimmon vinegar in large quantities on an industrial scale, by treating persimmon fruits with ethylene and adding a large amount of cultured yeast and cultured acetobacter thereto. CONSTITUTION:Raw persimmon fruits are treated with ethylene to effect the rapid and simultaneous ripening of the persimmon. The ripe persimmon is crushed, charged in a vessel, and added with a large amount (about 10<7> cells per 1g of fermentation product) of cultured yeast cells to promote the alcoholic fermentation. The fermentation product is separated into the juice and the pulp, etc., and the juice is added with a large amount (about 10<7> cells per 1g of the fermentation product) of cultured acetobacter cells to effect the acetic acid fermentation.
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