Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

Journal of Chemical Technology and Biotechnology

Volumn 85, Issue 7, 2010, Pages 908-912

  Baena Ruano, Silvia ^a   Jiménez Ot, Carlos ^a   Santos Dueñas, Inés M ^a   Jiménez Hornero, Jorge E ^a   Bonilla Venceslada, José L ^a   Álvarez Cáliz, Carmen ^a   García García, Isidoro ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Acetic acid; Acetobacter; Fed batch culture; Optimization; Vinegar; Wine vinegar

Indexed keywords

ACETOBACTERS; FED-BATCH CULTURE; FED-BATCH CULTURES; VINEGAR; WINE VINEGAR;

ACIDS; BATCH CELL CULTURE; CONCENTRATION (PROCESS); ETHANOL; METAL ANALYSIS; OPTIMIZATION; PH EFFECTS; PRODUCTIVITY; UNLOADING; WINE;

ACETIC ACID;

ALCOHOL; VINEGAR;

ACETIFICATION; ARTICLE; CHEMICAL PROCEDURES; CONCENTRATION (PARAMETERS); FERMENTATION; INDUSTRIAL PRODUCTION; NONHUMAN; PREDICTIVE VALIDITY; PROCESS OPTIMIZATION; WINE;

ACETOBACTER;

EID: 77953520500     PISSN: 02682575     EISSN: 10974660     Source Type: Journal    
DOI: 10.1002/jctb.2368     Document Type: Article

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