Cider Vinegar

  • Andrew G. H. Lea


The available literature on vinegar production is not extensive, and consists primarily of a handful of review articles and book chapters. Among these are Smock (1950), Vaughn (1954), Joslyn (1970), Conner and Allgeier (1976), Greenshields (1978), Nickol (1979), Ebner (1982), Ebner and Follmann (1983a, b), Webb (1983), and Adams (1985). In most cases the coverage comprises the whole field of vinegar production, not just that from ciders, and lays particular emphasis on the microbiological aspects of acetification.


Apple Juice Acetic Acid Bacterium Acetobacter Xylinum Cider Apple Acetous Fermentation 
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

© Van Nostrand Reinhold 1989

Authors and Affiliations

  • Andrew G. H. Lea

There are no affiliations available

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