Author, as appears in the article.: Mas, Albert; Torija, Maria Jesús; Garcia-Parrilla, Maria Carmen; Troncoso, Ana María;

Department: Bioquímica i Biotecnologia

URV's Author/s: Mas Baron, Alberto / Torija Martínez, María Jesús

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

Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Odontología Nutrição Multidisciplinary sciences Medicine (miscellaneous) 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

licence for use: https://creativecommons.org/licenses/by/3.0/es/

Author's mail: albert.mas@urv.cat mjesus.torija@urv.cat

Author identifier: 0000-0002-0763-1679 0000-0001-6419-0745

Record's date: 2024-04-20

Papper version: info:eu-repo/semantics/publishedVersion

Link to the original source: https://www.hindawi.com/journals/tswj/2014/394671/

Papper original source: The Scientific World Journal. 2014 394671-

APA: Mas, Albert; Torija, Maria Jesús; Garcia-Parrilla, Maria Carmen; Troncoso, Ana María; (2014). Acetic Acid Bacteria and the Production and Quality of Wine Vinegar. The Scientific World Journal, 2014(), 394671-. DOI: 10.1155/2014/394671

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Article's DOI: 10.1155/2014/394671

Entity: Universitat Rovira i Virgili

Journal publication year: 2014

Publication Type: Journal Publications