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ACETIFICATION IN CIDERS AND PERRIES
Author(s) -
Whiting G. C.
Publication year - 1973
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1973.tb03527.x
Subject(s) - acetic acid , fermentation , chemistry , lactic acid , acetic acid bacteria , yeast , food science , bacteria , biochemistry , biology , genetics
Acetic acid is formed by many different micro‐organisms at various stages in the manufacture and storage of ciders and perries. These include the action of “wild” yeasts, fermenting yeasts, lactic and acetic acid bacteria. Formerly acetification resulted mainly from access of air but recently anaerobic processes have been found which lead to acetic acid formation. The biochemical pathways by which this product is formed from sugars and organic acids are described. Methods of minimizing acetic acid formation are suggested.