Preparation of a Healthy Vinegar by the Fermentation of Honey and Lily

Abstract:

A healthy vinegar was produced using honey and lily as the main materials through alcoholic and acetic acid fermentation. The results showed that, when the ratio of honey to lily is 4:1 and the inoculum size of both the yeast and the acetobacter were 10%, the total acid of the procuct reached up to 3.40 g/L and the product also had fine qualities and flavor.