Articles producció científicaBioquímica i Biotecnologia

Acetic acid bacteria and the production and quality of wine vinegar

  • Identification data

    Identifier:  PC:638
    Handle: https://hdl.handle.net/20.500.11797/PC638
    Authors:  Troncoso, A.M.; García, M.C.; Torija, M.J.; Mas, A.
    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 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

  • Others:

    Link to the original source: http://www.hindawi.com/journals/tswj/2014/394671/
    Article's DOI: 10.1155/2014/394671
    Journal publication year: 2014
    Entity: Universitat Rovira i Virgili.
    Paper version: info:eu-repo/semantics/publishedVersion
    First page: 1
    URV's Author/s: Albert Mas, Maria Jesus Torija, María Carmen Garcia-Parrilla, Ana M. Troncoso
    Department: Bioquímica i Biotecnologia
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Last page: 6
    ISSN: 2356-6140
    Author, as appears in the article.: Troncoso, A.M., García, M.C., Torija, M.J., Mas, A.
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Journal volume: 2014
    e-ISSN: 1537-744X