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Acetic Acid Bacteria and the Production and Quality of Wine Vinegar.
- Source :
- Scientific World Journal; 2014, p1-6, 6p
- Publication Year :
- 2014
-
Abstract
- 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 frombeing 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. [ABSTRACT FROM AUTHOR]
- Subjects :
- ACETOBACTER
WINES
VINEGAR
OXIDATION
MIXED culture (Microbiology)
SENSORY evaluation
Subjects
Details
- Language :
- English
- ISSN :
- 1537744X
- Database :
- Complementary Index
- Journal :
- Scientific World Journal
- Publication Type :
- Academic Journal
- Accession number :
- 100449822
- Full Text :
- https://doi.org/10.1155/2014/394671