Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
Joint Authors
Torija, Maria Jesus
Garcia-Parrilla, M. Carmen
Troncoso, Ana M.
Mas, Albert
Source
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-01-21
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Medicine
Information Technology and Computer Science
Abstract EN
The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria.
Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality.
Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures.
The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging.
This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties.
American Psychological Association (APA)
Mas, Albert& Torija, Maria Jesus& Garcia-Parrilla, M. Carmen& Troncoso, Ana M.. 2014. Acetic Acid Bacteria and the Production and Quality of Wine Vinegar. The Scientific World Journal،Vol. 2014, no. 2014, pp.1-6.
https://search.emarefa.net/detail/BIM-1049449
Modern Language Association (MLA)
Mas, Albert…[et al.]. Acetic Acid Bacteria and the Production and Quality of Wine Vinegar. The Scientific World Journal No. 2014 (2014), pp.1-6.
https://search.emarefa.net/detail/BIM-1049449
American Medical Association (AMA)
Mas, Albert& Torija, Maria Jesus& Garcia-Parrilla, M. Carmen& Troncoso, Ana M.. Acetic Acid Bacteria and the Production and Quality of Wine Vinegar. The Scientific World Journal. 2014. Vol. 2014, no. 2014, pp.1-6.
https://search.emarefa.net/detail/BIM-1049449
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1049449