- Orangeade was used as material to produce vinegar beverage through alcohol fermentation and acetic fermentation.
- Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
- The jujube culls is developed using enzyme hydrolysis,yeast fermentation and acetic fermentation to produce jujube vinegar.
- The total amount of dissociative amino acid reduced 36% during acetic fermentation, especially Glu, Aspartate (Asp), Proline (Pro) and Leu.
- Fruit juices ferment if they are kept a long time.
- This research take the Dangshan pear as a law material,pear vinegar was produced after alcohol fermentation and acetic fermentation.