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Vinegars of the World

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Abstract

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.

Keywords

  • 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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Solieri, L., Giudici, P. (2009). Vinegars of the World. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_1

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