Wine vinegar production using base wines made with different yeast species

✍ Scribed by Ciani, Maurizio

• Book ID: 101224691
• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 145 KB
• Volume: 78
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199810)78:2<290::aid-jsfa120>3.0.co;2-a

✦ Synopsis

The inÑuence of base wines obtained by the fermentation of di †erent yeast species on acetic acid bacteria growth and on the analytical proÐle of vinegars was investigated. Results show that the substrates for wine vinegar production exerted a strong inÑuence on both acetic acid bacteria growth and analytical proÐle of vinegars. The base wine obtained from the alcoholic fermentation of Saccharomyces cerevisiae was not always the best substrate. The fermentate made with Candida stellata positively inÑuenced the acetic acid bacteria growth and the quality of vinegar, while the wine obtained from the fermentation of Kloeckera apiculata was a good substrate for acetic acid bacteria growth and acetic acid production and could be used for "ordinaryÏ vinegar production. 1998