This paper describes the instivegation of watermelon vinegar production by using alcohol fermentation of immobilized yeast and acetic acid fermentation of immobilized acetobacter.

• 阐述了以西瓜汁为原料，用固定化酵母与固定化醋酸菌相继进行酒精发酵与醋酸发酵，酿制西瓜醋的研究内容。