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Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Mas, Albert, Torija, María Jesús, García-Parrilla, María del Carmen, Troncoso, Ana María
Format: Artigo
Sprache:Inglês
Veröffentlicht: Hindawi Publishing Corporation 2014
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3918346/
https://ncbi.nlm.nih.gov/pubmed/24574887
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/394671
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