Open AccessThe production of wine vinegar using different types of acetic acid bacteria
Author(s) -
Aleš Vavřiník,
Kateřina Štůsková,
Mojmír Baroň,
Jiří Sochor
Publication year - 2022
Publication title -
potravinarstvo slovak journal of food sciences
Language(s) - English
Resource type - Journals
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/1723
Subject(s) - acetic acid bacteria , fermentation , wine , acetic acid , acetobacter , food science , malic acid , bacteria , lactic acid , fermentation in winemaking , chemistry , malolactic fermentation , wine fault , ethanol fermentation , tartaric acid , biochemistry , biology , citric acid , genetics
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