The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials.

• 探讨了以榨汁后的猕猴桃果渣、玉米粉、麸皮为原料,经酒精发酵和醋酸发酵酿制猕猴桃果醋的生产工艺。