Influence of fermentation temperature on semi-continuous acetification for wine vinegar production

European Food Research and Technology

Volumn 213, Issue 1, 2001, Pages 62-66

  Fregapane, Giuseppe ^a   Rubio Fernández, Hipólito ^a   Salvador, María Desamparados ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Acetic acid fermentation; Fermentation temperature; Wine vinegar

Indexed keywords

EID: 1542434708     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170100348     Document Type: Article

References (12)

1. Carnacini A, Gerbi V (1992) Vitic Enol Sci 47:267-282
2. Gonzalez-Viñas MA, Salvador MD, Cabezudo MD (1996) J Sensory Studies 11:129-140
3. Adams MR (1985) Vinegar. In: Wood BJB (ed) Microbiology of fermented foods. Elsevier Applied Science Publishers, New York, pp 1-46
4. Allgeier RJ, Hildebrandt FM (1960) Adv Appl Microbiol 11:163-182
5. De Ory I, Romero LE, Cantero D (1998) Appl Microbiol Biotechnol 48:189-193
6. Kunimatsu Y, Okumura H, Masai H, Yamada K, Yamada M (1981) Production of vinegar with high acetic acid concentration. U.S. Pat 4,282,257
7. Higashide T, Okumura H, Kawamura Y, Hismatsu M, Yamada T (1994) Nippon Shokuhin Kogyo Gakkaishi 41:913-920
8. Fukaya M, Tagami H, Tayama K, Okumura H, Kawamura Y, Beppu T (1989) Agric Biol Chem 53:2435-2440
9. Saeki A, Theeragool G, Matsushita K, Toyama H, Lotomg N, Adachi O (1997) Biosci Biotech Biochem 61:138-145
10. Fregapane G, Rubio-Fernandez H, Nieto J, Salvador MD (1999) Biotechnol Bioeng 63:141-146
11. Sokollek SJ, Hammes WP (1997) System Appl Microbiol 20:481-491
12. Llaguno C, Polo MC (1991) El vinagre de vino. Consejo Superior de Investigaciones Cientificas, Madrid