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关于食醋的起源,在学术界有较大争议,而传统观点认为酒醋同源。有人则对此提出质疑,认为酒被氧化成醋酸所要求的条件极为严格,而在古代并不具备那些必要条件。现代生物化学研究表明,酿制食醋的基本过程是先使淀粉经酶的作用水解成糖;糖经酵母的作用发酵成酒;酒再在醋酸菌和乳酸菌等类产酸菌的作用下氧化成醋酸。部分醋酸还可以在适宜的条件下与醇结合生成醋,从而赋予食醋以浓郁
On the origin of vinegar in the academic community have more controversial, while the traditional view that wine vinegar homology. Others questioned this, arguing that the conditions required for the oxidation of wine to acetic acid are extremely strict, and in ancient times those requirements were not met. Modern biochemical research shows that the basic process of brewing vinegar is to make the starch hydrolyzed into sugar by the action of enzymes; sugar is fermented into wine by the action of yeast; and then the alcohol is oxidized by acetic acid bacteria and lactic acid bacteria and other acid-producing bacteria Into acetic acid. Some acetic acid can also be combined with alcohol under appropriate conditions to produce vinegar, giving vinegar to rich