Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
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...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2014/394671 |
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| _version_ | 1832554288579084288 |
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| author | Albert Mas María Jesús Torija María del Carmen García-Parrilla Ana María Troncoso |
| author_facet | Albert Mas María Jesús Torija María del Carmen García-Parrilla Ana María Troncoso |
| author_sort | Albert Mas |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-680c3822871d4ec19d106a6e7c1d5a2c |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-680c3822871d4ec19d106a6e7c1d5a2c2025-02-03T05:51:57ZengWileyThe Scientific World Journal2356-61401537-744X2014-01-01201410.1155/2014/394671394671Acetic Acid Bacteria and the Production and Quality of Wine VinegarAlbert Mas0María Jesús Torija1María del Carmen García-Parrilla2Ana María Troncoso3Facultad de Enología, Universitat Rovira i Virgili, Marcel·lí Domingo s/n, 43003 Tarragona, SpainFacultad de Enología, Universitat Rovira i Virgili, Marcel·lí Domingo s/n, 43003 Tarragona, SpainFacultad de Farmacia, Universidad de Sevilla, Profesor García González 2, 41012 Sevilla, SpainFacultad de Farmacia, Universidad de Sevilla, Profesor García González 2, 41012 Sevilla, SpainThe 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.http://dx.doi.org/10.1155/2014/394671 |
| spellingShingle | Albert Mas María Jesús Torija María del Carmen García-Parrilla Ana María Troncoso Acetic Acid Bacteria and the Production and Quality of Wine Vinegar The Scientific World Journal |
| title | Acetic Acid Bacteria and the Production and Quality of Wine Vinegar |
| title_full | Acetic Acid Bacteria and the Production and Quality of Wine Vinegar |
| title_fullStr | Acetic Acid Bacteria and the Production and Quality of Wine Vinegar |
| title_full_unstemmed | Acetic Acid Bacteria and the Production and Quality of Wine Vinegar |
| title_short | Acetic Acid Bacteria and the Production and Quality of Wine Vinegar |
| title_sort | acetic acid bacteria and the production and quality of wine vinegar |
| url | http://dx.doi.org/10.1155/2014/394671 |
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