Cashew wine vinegar production: alcoholic and acetic fermentation

Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either "fast" or "traditional"), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures....

The Fermentation Production of Vinegar

A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium con taining at least 4 w/v. 9% of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been iso lated and used for the fermentation production of vine gar without under...

Poster Session I Traditional Vinegar Fermentation PI-2: Traceability of phytosanitary product in the production of a Sherry wine vinegar

Research and Studies on Vinegar Production-A Review

Vinegar is the product obtained exclusively through biotechnological processes such as double fermentation, alcoholic and acetic fermentation of liquids or other substances of agricultural origin. There are various types of vinegars obtained from various sources such as wine fruit and berry, cider, alcohol, grain, malt, beer and honey. Vinegar is used as a food additive and also it acts as effe...

VINEGAR FERMENTATION A Thesis

ii ACKNOWLEDGMENTS The completion of this project has required the help and support of numerous people. I would like to thank major professor, Dr. which he provided throughout the course of this research. I would also like to thank the members of my committee, Dr. Marlene Jane and Dr. Zhimin Xu for everything that they have done for me and all their help with my research. Thanks also to researc...