Articles producció científica> Bioquímica i Biotecnologia

Acetic acid bacteria and the production and quality of wine vinegar

  • Identification data

    Identifier: PC:638
    Authors:
    Troncoso, A.M.García, M.C.Torija, M.J.Mas, A.
    Abstract:
    10.1155/2014/394671
  • Others:

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