叙述了当前高酸度醋的种类及国内外发展状况,通过对国外高酸度食醋发酵技术的研究并结合我国具体生产状况,分别从采用新的菌种选育方法,革新发酵工艺条件以及改进设备等方面对我国高酸度食醋生产技术发展方向进行了初步分析与讨论。

This paper describes the current types of high-acidity vinegar and development at home and abroad. Research on fermentation technology of high-acidity vinegar from other countries and review on China's specific production conditions shed lights on some preliminary analysis and discussion about new strain selection method,innovations in fermentation process and improvements on equipment,etc. of China's high-acidity vinegar brewing.