• Corpus ID: 55670442

Study concerning the quality of apple vinegar obtained through classical method

@inproceedings{Dabija2014StudyCT,
  title={Study concerning the quality of apple vinegar obtained through classical method},
  author={Adriana Dabija and Cristian Aurel Hatnean},
  year={2014}
}
Vinegar is the product that is obtained exclusively through biotechnological process of double fermentation, alcoholic and acetic liquids or other substances of agricultural origin. This paper presents a summary of research concerning the quality of vinegar made from apples, Florina assortment, harvested from Suceava county area. Apple vinegar is obtained through double fermentation, alcoholic and acetic apple juice through the classic Orleans. In the different stages of acetic fermentation… 

Figures and Tables from this paper

COMPARATIVE PRODUCTION OF MULTIPLE-MILLETS VINEGAR AND PHYSICO-CHEMICAL AND ANTIBACTERIAL PROPERTIES STUDY
  • C. T, Sanchita V Patel, Aishwarya P M
  • Biology
    INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH
  • 2021
TLDR
Overall attempt for vinegar production using millets was successful and vinegar showed notable antimicrobial property with respect to selected bacterial species.
Research and Studies on Vinegar Production - A Review
TLDR
The present review summarizes research and studies carried out on vinegar production from various raw materials and acts as effective preservative against food spoilage.
Varieties, production, composition and health benefits of vinegars: A review.
TLDR
The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour, and other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones.
Effects of Fermentation Time and pH on Soursop (Annona muricata) Vinegar Production towards Its Chemical Compositions
Vinegar is a liquid product that undergoes both alcoholic and acetous fermentation of sugar (carbohydrate) sources. Soursop (Annona muricata) is easily available in Malaysia throughout the year.
Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality
TLDR
This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies.
Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation
TLDR
The use of traditional processes for the production of fruit vinegars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health-promoting antioxidant capacities.
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages.
TLDR
A comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermentation, and particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications.
Value Added Products from Grapes: A Review
Grapes (vitis vinifera) belongs to the family Vitaceae is one of the major fruit crop. India ranks 11th in grape production with production of 1.8 million tons grapes from an area of 80,000 ha.
Investigating the antioxidant and antimicrobial activities of different vinegars
In this study, the antioxidant contents and the antimicrobial activities of 18 vinegar samples were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic contents (TPC) of
Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage
Several quality attributes of wax apple cider vinegar (WACV) were determined every 30 days for six months at ambient temperature. Acetic acid fermentation significantly increased the acetic acid
...
1
2
...

References

SHOWING 1-9 OF 9 REFERENCES
Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties.
TLDR
High-molecular polymeric compounds are the main and characteristic constituents of original and old traditional balsamic vinegar, and the major cause of its rheological and sensorial properties.
Wine vinegar: technology, authenticity and quality evaluation
Abstract Wine vinegar is produced in most Mediterranean countries and extensively used as a condiment, acidifying and food preserving agent. Traditional production requires maturation in wood for
Impact Odorants in Strawberry Vinegars
In this work we studied odor-active compounds by gas chromatography-olfactometry in strawberry vinegars obtained by means of double fermentation. Two types of alcoholic fermentation were performed:
A survey of biogenic amines in vinegars.
This paper reports the determination of biogenic amines by high-performance liquid chromatography (HPLC) and fluorescence detection after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl
Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method.
TLDR
Strain typing of 103 acetic acid bacteria isolates from vinegars elaborated by the submerged method from ciders, wines and spirit ethanol showed that strains of the species Gluconacetobacter europaeus were the most frequent leader strains of fermentations in the studied vinegars, and among them strain R1 was the predominant one.
Polyalcohols in vinegar as an origin discriminator
Polyalcohol content in vinegars of different botanical and geographical origin was studied by means of capillary gas chromatography. The data were statistically evaluated in order to discriminate the
Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method
Abstract A rapid and selective HPLC method was developed for the simultaneous analysis of acetoin (ACT) and tetramethylpyrazine (TMP). The chromatography was performed on a Zorbax SB-C18 column at 45
New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model.
TLDR
Results show that TV prevented obesity by suppressing visceral fat and lipid accumulation in adipocyte and obese rats, and suggest that TV can be used as an anti-obesity therapeutic agent or functional food.
coord., Biotehnologii in industria alimentara
  • Editura Tehnica, Bucuresti,
  • 2000