The change of components during fermenttation was studied and the process parameterswere determined for apple vinegar production using pile-surface zymolysis tower.

• 研究了用叠式动态表面发酵法酿制苹果醋的工艺技术条件,分析了发酵过程中各主要成分的变化,确定了最佳工艺参数。