title: Acetic acid bacteria and the production and quality of wine vinegar.
abstract: 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 mixed cultures are normally used, but this review proposes the use of controlled mixed cultures. The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging. This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties.
authors.affiliation: Facultad de Enología, Universitat Rovira i Virgili, Marcel · lí Domingo s/n, 43003 Tarragona, Spain.
authors.forename: Albert
authors.identifier: 0000-0002-0763-1679
authors.initials: A
authors.lastname: Mas
authors.affiliation: Facultad de Enología, Universitat Rovira i Virgili, Marcel · lí Domingo s/n, 43003 Tarragona, Spain.
authors.forename: María Jesús
authors.initials: MJ
authors.lastname: Torija
authors.affiliation: Facultad de Farmacia, Universidad de Sevilla, Profesor García González 2, 41012 Sevilla, Spain.
authors.forename: María del Carmen
authors.initials: Mdel C
authors.lastname: García-Parrilla
authors.affiliation: Facultad de Farmacia, Universidad de Sevilla, Profesor García González 2, 41012 Sevilla, Spain.
authors.forename: Ana María
authors.initials: AM
authors.lastname: Troncoso
mesh_terms: D019342:Acetic Acid / Q000378:metabolism*; D001419:Bacteria / Q000254:growth & development / Q000378:metabolism*; D005516:Food Microbiology; D010084:Oxidation-Reduction; D014920:Wine / Q000382:microbiology*
chemical_list: D019342:Acetic Acid