Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation. 摘要以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
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。
