Cider Vinegar: Microbiology, Technology and Quality



Apple vinegar or cider vinegar (CV) is made with apple juice or concentrated apple juice (CAJ) through a double fermentation: alcoholic and acetic. Cider vinegar is extensively used in several countries including Austria, the UK, the USA and Switzerland (Ebner, 1982; Lea, 1988).


Apple Juice Alcoholic Fermentation Total Soluble Solid Acetic Acid Bacterium Apple Cider 
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© Springer-Verlag Italia 2009

Authors and Affiliations

  1. 1.Department of Postharvest TechnologyDr YS Parmar University of Horticulture and ForestryNauni-Solan (HP)India

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