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...

Full description

Saved in:
Bibliographic Details
Published in:TheScientificWorld 2014-01, Vol.2014 (2014), p.1-6
Main Authors: Troncoso, Ana M., Garcia-Parrilla, M. Carmen, Torija, Maria Jesus, Mas, Albert
Format: Article
Language:English
Subjects:
Acetic acid
Acetic Acid - metabolism
Acidification
Acids
Bacteria
Bacteria - growth & development
Bacteria - metabolism
Ethanol
Food Microbiology
Oxidation
Oxidation process
Oxidation-Reduction
Product quality
Production management
Proteobacteria
Quality management
Raw materials
Review
Vinegar
Vitaceae
Wine - microbiology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:2356-6140
1537-744X
1537-744X
DOI:10.1155/2014/394671