The production of wine vinegar using different types of acetic acid bacteria
This work aimed to study the properties of acetic fermentation bacteria during the acetic fermentation of wine. Attention was focused on the ability of the bacteria to metabolize selected organic substances and their suitability for wine vinegar production. For the production of wine vinegar, white...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2022-09-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1723 |