Autor según el artículo: Troncoso, A.M. García, M.C. Torija, M.J. Mas, A.

Departamento: Bioquímica i Biotecnologia

e-ISSN: 1537-744X

Autor/es de la URV: Albert Mas, Maria Jesus Torija, María Carmen Garcia-Parrilla, Ana M. Troncoso

Resumen: 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

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 2356-6140

Página final: 6

Volumen de revista: 2014

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: http://www.hindawi.com/journals/tswj/2014/394671/

DOI del artículo: 10.1155/2014/394671

Entidad: Universitat Rovira i Virgili.

Año de publicación de la revista: 2014

Página inicial: 1