Effect of wood type and thickness on acetification kinetics in traditional vinegar production

International Journal of Wine Research

Volumn 1, Issue 1, 2009, Pages 155-160

  Torija, Maria Jesús ^a   Mateo, Estibaliz ^a   Vegas, Carlos Alfredo ^a   Jara, Carla ^a   González, Angel ^a   Poblet, Montse ^a   Reguant, Cristina ^a   Guillamon, Jóse Manuel ^b   Mas, Albert ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Acacia; Acetic acid bacteria; Cherry; Chestnut; Oak

Indexed keywords

ACACIA; BACTERIA (MICROORGANISMS);

EID: 76949098237     PISSN: None     EISSN: 11791403     Source Type: Journal    
DOI: 10.2147/IJWR.S4630     Document Type: Article

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