发酵乙酸属于纯天然酸度调节剂产品,以小麦、大米、糯米为主要原料,用中温大曲、酵母、糖化酶、酸性蛋白酶为发酵剂,经微生物液态发酵成含酒精醪液,再经醋酸生物反应器发酵后,由乙醇脱氢酶转换,经灭菌、陈酿、过滤而成。参考用量:0.1%-0.5%一、酸味柔和、具有特殊的发酵香气二、可全部、或部分替代柠檬酸、冰醋酸、乳酸、苹果酸等,在配料时直接加入三、在白酒中应用能缩短老熟期、增强陈味感,使酒体更柔和细腻四、在淡雅白酒中应该能使酒体香气更优雅细腻、陈香突出、酒体更柔和谐调 Fermentation of acetic acid belongs to the pure natural acidity regulator products, wheat, rice, glutinous rice as the main raw material, with medium temperature Daqu, yeast, saccharifying enzyme, acid protease as starter, liquid fermentation of microorganisms into alcoholic mash, Fermentation, by the alcohol dehydrogenase conversion, sterilization, aging, filtration. Reference dosage: 0.1% -0.5% First, soft sour, with a special fermentation aroma Second, all, or partial replacement of citric acid, glacial acetic acid, lactic acid, malic acid, etc., directly added to the ingredients in the three Shorten the mature period, enhance the smell of Chen Wei, the body softer and delicate Four, elegant wine should be able to make the body more elegant and delicate aroma, Chen Xiang prominent, the wine softer harmonic tone