Articles producció científica> Bioquímica i Biotecnologia

Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

  • Identification data

    Identifier: imarina:4679078
    Authors:
    Mas, AlbertJesus Torija, MariaGarcia-Parrilla, Maria CarmenMaria 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:

    Author, as appears in the article.: Mas, Albert; Jesus Torija, Maria; Garcia-Parrilla, Maria Carmen; Maria Troncoso, Ana
    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) 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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: mjesus.torija@urv.cat albert.mas@urv.cat
    Author identifier: 0000-0001-6419-0745 0000-0002-0763-1679
    Record's date: 2024-10-12
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.hindawi.com/journals/tswj/2014/394671/
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: The Scientific World Journal. 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-. DOI: 10.1155/2014/394671
    Article's DOI: 10.1155/2014/394671
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2014
    Publication Type: Journal Publications
  • Keywords:

    Biochemistry, Genetics and Molecular Biology (Miscellaneous),Environmental Science (Miscellaneous),Medicine (Miscellaneous),Multidisciplinary Sciences
    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
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