The research on acidic substance of peanut yoghurt during post fermentation 花生酸奶后发酵中酸性物质的研究
Post fermentation can decreases the content of methanol and fusel oil in wine, and the oak oval is the best container for wine. 陈酿降低了红枣酒中甲醇和杂醇油的含量,用橡木桶贮酒效果最好。
Isobutyraldehyde was not detected in first 7 days. It mainly formed in post fermentation. 异丁醛在发酵前7天没有检测到,后期才出现。
At same time, a experiment was conducted to determine lactic acid content of product at the different interval in the course of post fermentation. 并利用气相色谱法对花生酸奶在后发酵不同阶段中所产生的部分风味物质及乳酸含量进行分析探讨。