Vinegars of the World

  • Lisa Solieri
  • Paolo Giudici


The history of vinegar production, which dates back to around 2000 BC, has taught us a great deal about microbial biotransformation. However, vinegar has been always considered a ‘poor relation’ among fermented food products: it is not considered to be a ‘food’, it does not have great nutritional value, and it is made by the transformation of richer and more nutritive fermented foods. Vinegar is used as a flavouring agent, as a preservative and, in some countries, also as a healthy drink. It can be made from almost any fermentable carbohydrate source by a two-step fermentation process involving yeasts as the first agent, followed by acetic acid bacteria (AAB): the most common raw materials are apples, pears, grapes, honey, syrups, cereals, hydrolysed starches, beer and wine.


Starter Culture Spontaneous Fermentation Palm Wine Wood Vinegar Vinegar Production 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer-Verlag Italia 2009

Authors and Affiliations

  • Lisa Solieri
    • 1
  • Paolo Giudici
    • 1
  1. 1.Department of Agricultural and Food SciencesUniversity of Modena and Reggio EmiliaReggio EmiliaItaly

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