Articles producció científicaBioquímica i Biotecnologia

Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

  • Identification data

    Identifier:  imarina:4679078
    Handle: https://hdl.handle.net/20.500.11797/imarina4679078
    Authors:  Mas, Albert; Jesus Torija, Maria; Garcia-Parrilla, Maria Carmen; Maria Troncoso, Ana
    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: https://www.hindawi.com/journals/tswj/2014/394671/
    APA: Mas, Albert; Jesus Torija, Maria; Garcia-Parrilla, Maria Carmen; Maria Troncoso, Ana (2014). Acetic Acid Bacteria and the Production and Quality of Wine Vinegar. The Scientific World Journal, 2014(), 394671-6. DOI: 10.1155/2014/394671
    Paper original source: The Scientific World Journal. 2014 394671-6
    Article's DOI: 10.1155/2014/394671
    Journal publication year: 2014
    Entity: Universitat Rovira i Virgili
    Paper version: info:eu-repo/semantics/publishedVersion
    Record's date: 2025-01-28
    URV's Author/s: Mas Baron, Alberto / Torija Martínez, María Jesús
    Department: Bioquímica i Biotecnologia
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Publication Type: Journal Publications
    Author, as appears in the article.: Mas, Albert; Jesus Torija, Maria; Garcia-Parrilla, Maria Carmen; Maria Troncoso, Ana
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Thematic Areas: Zootecnia / recursos pesqueiros, Saúde coletiva, Química, Psicología, Odontología, Nutrição, Multidisciplinary sciences, Medicine (miscellaneous), Medicine (all), Medicina veterinaria, Medicina iii, Medicina ii, Medicina i, Materiais, Interdisciplinar, Geociências, General medicine, General environmental science, General biochemistry,genetics and molecular biology, Farmacia, Environmental science (miscellaneous), Environmental science (all), Ensino, Engenharias iv, Engenharias iii, Engenharias ii, Engenharias i, Enfermagem, Educação física, Educação, Economia, Ciências biológicas iii, Ciências biológicas ii, Ciências biológicas i, Ciências ambientais, Ciências agrárias i, Ciência de alimentos, Ciência da computação, Biotecnología, Biodiversidade, Biochemistry, genetics and molecular biology (miscellaneous), Biochemistry, genetics and molecular biology (all), Astronomia / física, Arquitetura, urbanismo e design, Administração, ciências contábeis e turismo, Administração pública e de empresas, ciências contábeis e turismo
    Author's mail: mjesus.torija@urv.cat, albert.mas@urv.cat

  • Keywords:

    Wine
    Oxidation-reduction
    Food microbiology
    Bacteria
    Acetic acid
    Biochemistry
    Genetics and Molecular Biology (Miscellaneous)
    Environmental Science (Miscellaneous)
    Medicine (Miscellaneous)
    Multidisciplinary Sciences
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Psicología
    Odontología
    Nutrição
    Medicine (all)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    Geociências
    General medicine
    General environmental science
    General biochemistry
    genetics and molecular biology
    Farmacia
    Environmental science (all)
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Enfermagem
    Educação física
    Educação
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Biotecnología
    Biodiversidade
    genetics and molecular biology (all)
    Astronomia / física
    Arquitetura
    urbanismo e design
    Administração
    ciências contábeis e turismo
    Administração pública e de empresas

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