Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
Author:
Affiliation:
1. Facultad de Enología, Universitat Rovira i Virgili, Marcel·lí Domingo s/n, 43003 Tarragona, Spain
2. Facultad de Farmacia, Universidad de Sevilla, Profesor García González 2, 41012 Sevilla, Spain
Abstract
Publisher
Hindawi Limited
Subject
General Environmental Science,General Biochemistry, Genetics and Molecular Biology,General Medicine
Link
http://downloads.hindawi.com/journals/tswj/2014/394671.pdf
Reference37 articles.
1. Effect of wood type and thickness on acetification kinetics in traditional vinegar production
2. The phenolic composition of red wine vinegar produced in barrels made from different woods
3. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods
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