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Wine vinegar production using base wines made with different yeast species
Author(s) -
Ciani Maurizio
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199810)78:2<290::aid-jsfa120>3.0.co;2-a
Subject(s) - wine , acetic acid , acetic acid bacteria , fermentation , yeast , food science , wine fault , bacteria , yeast in winemaking , fermentation in winemaking , chemistry , substrate (aquarium) , ethanol fermentation , biology , saccharomyces cerevisiae , biochemistry , ecology , genetics
The influence of base wines obtained by the fermentation of different yeast species on acetic acid bacteria growth and on the analytical profile of vinegars was investigated. Results show that the substrates for wine vinegar production exerted a strong influence on both acetic acid bacteria growth and analytical profile 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 influenced 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 ‘ordinary’ vinegar production. © 1998 Society of Chemical Industry