Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration

Autor:	Yong-Jin Jeong, Bong Soo Noh, Yunhee Jo, Joong-Ho Kwon, Ji-Yeong Baek, Soo-Hwan Yeo, Il-Yun Jeong
Rok vydání:	2015
Předmět:	Wine chemistry.chemical_classification Alcohol Applied Microbiology and Biotechnology Reducing sugar chemistry.chemical_compound Acetic acid Nutrient chemistry Yield (wine) Fermentation Wine vinegar Food science Food Science Biotechnology
Zdroj:	Food Science and Biotechnology. 24:445-452
ISSN:	2092-6456 1226-7708
DOI:	10.1007/s10068-015-0059-2
Popis:	High acidity vinegar using grape concentrate was manufactured by fed-batch fermentation without additional chemical nutrients. Physicochemical properties and volatile components were investigated at different wine vinegar fermentation stages (stages 1–4) and at different initial alcohol concentrations (IAC, 6–9%). Acetic acid production showed a high yield and a rapid increase with an IAC=6%. The contents of reducing sugar, free amino acids, total phenolics, and overall volatiles increased during stage 4 (high acidity vinegar) most likely due to addition of a feeding solution. High acidity vinegar produced using a fed-batch culture at an IAC of 6% is a source of functional constituents with improved physicochemical and volatile properties, compared to moderate acidity vinegar.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c3412bc834af78ed6af060fe7d4a5c63 https://doi.org/10.1007/s10068-015-0059-2 Zobrazit plný text záznamu Full text from SpringerLink