Autor segons l'article: Troncoso, A.M. García, M.C. Torija, M.J. Mas, A.
Departament: Bioquímica i Biotecnologia
e-ISSN: 1537-744X
Autor/s de la URV: Albert Mas, Maria Jesus Torija, María Carmen Garcia-Parrilla, Ana M. Troncoso
Resum: 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
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 2356-6140
Pàgina final: 6
Volum de revista: 2014
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Entitat: Universitat Rovira i Virgili.
Any de publicació de la revista: 2014
Pàgina inicial: 1
Repositori URV