process for the conversion of the acid in alcohol, with ezimi fermentation acidosis, wine, vinegar and the like.

摘要

the process for the conversion of acetic acid in alcohol, with enzymes fermentation acidosis in wine, vinegar and the like.includes: - 1 kilogram of wine vinegar filtrate; - 5 - 20 grams of enzymes or acidophilus cultures, derived from the processing of milk into yogurt; - 5 - 20 grams of sugar.in order to reinnescare and enhance the fermentation process; a fermentation period of 24 to 48 hours; a final filtration through porous membranes.for the elimination of organic and inorganic impurities.