Through fermentation by yeast and Acetobacter, the acerbity of the juice of Carica papaye was removed and the sourness was subdued.It was suitable to prepare acetic acid beverage.

• 结果表明,木瓜汁经过酒化、醋化后涩味已完全消除,酸味也变得柔和,适合调配果醋饮料。