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Vinegars of the World pp 197–207Cite as

Cider Vinegar: Microbiology, Technology and Quality

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Abstract

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).

Keywords

  • Apple Juice
  • Alcoholic Fermentation
  • Total Soluble Solid
  • Acetic Acid Bacterium
  • Apple Cider

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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Author information

Authors and Affiliations

  1. Department of Postharvest Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-Solan (HP), 173230, India

    Somesh Sharma

Authors
  1. V. K. Joshi
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  2. Somesh Sharma
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Editor information

Editors and Affiliations

  1. Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Italy

    Paolo Giudici

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Joshi, V.K., Sharma, S. (2009). Cider Vinegar: Microbiology, Technology and Quality. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_12

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