Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria

International Journal of Food Engineering

Volumn 13, Issue 4, 2017, Pages

  Chen, Yang ^a   Bai, Ye ^a   Li, Dongsheng ^a   Wang, Chao ^a   Xu, Ning ^a,b   Hu, Yong ^a  

^a HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^b Hubei Tulaohan Flavouring and Food CoLtd   (China)

Author keywords

ADH and ALDH; flavor; high ethanol fermentation; quality; watermelon vinegar

Indexed keywords

BACTERIA; ETHANOL; FERMENTATION; FLAVORS; FRUITS; IMAGE QUALITY; ORGANIC ACIDS; PH; SENSORY ANALYSIS;

ACETIC ACID FERMENTATION; ACETOBACTER PASTEURIANUS; ADH AND ALDH; ALCOHOL DEHYDROGENASE; ALDEHYDE DEHYDROGENASE; ETHANOL FERMENTATION; PYRROLOQUINOLINE QUINONE; WATERMELON VINEGAR;

ACETIC ACID;

EID: 85018794485     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2016-0222     Document Type: Article

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