Cider vinegar: Microbiology, technology and quality

Vinegars of the World

Volumn , Issue , 2009, Pages 197-207

  Joshi, Vinod K ^a   Sharma, Somesh ^a  

^a DR Y S PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78649922456     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-88-470-0866-3_12     Document Type: Chapter

References (26)

1. Aurand LW, Singleton JA, Bell TA, Etchells JL (1966) Volatile components in the vapours of natural and distilled vinegars. J Food Sci 31:172-174
2. Bureau International du Travail (1990) Conservation des fruits à petite échelle. Serie Technologique, Dossier Technique no. 14, Geneva
3. Carr JG (1982) The production of foods and beverages from plant materials by micro-organisms. In: Rhodes-Roberts ME, Skinner FA (eds) Bacteria and Plants. Academic Press, New York, pp. 155-167
4. DeLey J (1959) On the formation of acetoin by Acetobacter. J Gen Microbiol 21:352-365
5. DeLey J, Gillis M, Swings J (1984) Family VI: Acetobacteraceae. In: Krieg NR, Holt JG (eds) Bergey's Manual of Systematic Bacteriology, Vol 1. Williams and Wilkins, Baltimore, MD, pp. 267-278
6. Ebner H (1982) Vinegar. In: Reed G (ed) Prescott and Dunn Industrial Microbiology, 4th edn. AVI Publishing, Westport, CT, pp. 802-834
7. Fleet GH (1998) The microbiology of alcoholic beverages. In: Wood BJB (ed) Microbiology of Fermented Foods, Vol 1. Blackie Academic and Professional, London, pp. 234-236
8. Jeong YJ, Seo JH, Lee GD, Park N Y, Choi TH (1999) The quality comparison of apple vinegar by two stages fermentation with commercial apple vinegar. J Korean Soc Food Sci Nutr 28:353-358
9. Joshi VK, Thakur NS (2000) Vinegar: composition and production. In: Verma LR, Joshi VK (eds) Post Harvest Technology of Fruits and Vegetables. Indus Publishing, New Delhi, pp. 1128-1170
10. Kahn JH, Nickol GB, Conner HA (1972) Identification of volatile components in vinegars by gas chromatography-mass spectrometry. J Agric Food Chem 20:214-218
11. Kittelmann M, Stamm WW, Follmann H, Truper HG (1989) Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations. Appl Microbiol Biotechnol 30:47-52
12. Kocher GS, Kalra KL, Tewari HK (2003) Production of vinegar from cane juice. Abstract of the Symposium on Food and Nutritional Security: Technological Interventions and Genetic Options, HPKV, Palampur, India, 18-19 September 2003
13. Kocher GS, Singh R, Kalra KL (2007) Preparation of value added vinegar using apple juice. J Food Sci Technol 44:226-227
14. Lea A G H (1988) Cider vinegar. In: Downing DL (ed) Processed Apple Products. Van Nostrand Reinhold, New York, pp. 279-301
15. Mendonca C R B, Granada GG, Rosa VP, Zambiazi RC (2002) Alternative vinegars: physical, sensory and chemical characteristics. Aliment Nutr 13:35-47
16. Morrissey WF, Davenport B, Querol A, Dobson A D W (2004) The role of indigenous yeasts in traditional Irish cider fermentations. J Appl Microbiol 97:647-655
17. Santa-Maria G, Olano A, Tejedor M (1985) Quantitative determination of polyalcohols in wine and vinegar by gas chromatography. Chromatographia 20:197-200
18. Seo JH, Lee GD, Jeong YL (2001) Optimization of the vinegar fermentation using concentrated apple juice. J Korean Soc Food Sci Nutr 30:460-465
19. Sharma RC, Joshi VK (2005) Processing. In: Chadha KL, Awasthi RP (eds) Apple: Improvement, Production and Post-harvest Management. Malhotra Publishing Co., New Delhi, pp. 445-498
20. Sievers M, Sellmer S, Teuber M (1992) Acetobacter europaeus sp. nov., a main component of industrial vinegar fermenters in Central Europe. Syst Appl Microbiol 15:386-392
21. Sievers M, Ludwig W, Teuber M (1994) Phylogenetic positioning of Acetobacter, Gluconobacter, Rodophila and Acidiphilum species as a branch of acidophilic bacteria in the α-subclass of Proteobacteria based on 16S ribosomal DNA sequences. Syst Appl Microbiol 17:189-196
22. Sokollek SJ, Hammes WP (1997) Description of a starter culture preparation for vinegar fermentation. Syst Appl Microbiol 20:481-491
23. Sokollek SJ, Hertel C, Hammes WP (1998) Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations. Int J Syst Bacteriol 48:935-940
24. Suomalainen H, Kangasperko J (1963) Aroma substances of vinegar. Z. Lebensm. Unters Forsch 120:353-356
25. Swings J (1992) The genera Acetobacter and Gluconobacter. In: Balows A Truper HG, Dworkin M, Harder W, Schleifer KH (eds) The Prokaryotes, 2nd edn. Springer, New York, pp. 2268-2286
26. Webb AD (1983) Vinegar. In: Kirk-Othmer Encyclopedia of Chemical Technology, 3rd edn. John Wiley & Sons, New York, Vol 23:753-757