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...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2022-09-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1723 |
| _version_ | 1811188100715511808 |
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| author | Aleš Vavřiník Kateřina Štusková Mojmír Baroň Jiří Sochor |
| author_facet | Aleš Vavřiník Kateřina Štusková Mojmír Baroň Jiří Sochor |
| author_sort | Aleš Vavřiník |
| collection | DOAJ |
| description | 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 wine of the variety Veltliner Green was used. Three variants were established for this experiment. The first variant was fermented with Gluconobacter oxydans, the second with Acetobacter aceti, and the third variant of vinegar production was carried out by spontaneous fermentation. During the vinegar fermentation, samples were taken at regular 24-hour intervals and subsequently analyzed. The alcohol, acetic, malic, and tartaric acid contents were monitored. The results showed that all variants showed a strong acetic and malic acid increase. Bacteria Acetobacter aceti produced the most acetic acid within nine days (25 g.L-1). This bacterium also produced the most lactic acid (18 g.L-1). Tartaric acid was also produced in all three variants, but not to the same extent as the previous two organic acids. Acetobacter aceti was found to metabolize ethanol more rapidly than Gluconobacter oxydans.
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| first_indexed | 2024-04-11T14:14:41Z |
| format | Article |
| id | doaj.art-7649f2a70e9740e28be2a020ec3bff65 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-04-11T14:14:41Z |
| publishDate | 2022-09-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-7649f2a70e9740e28be2a020ec3bff652022-12-22T04:19:35ZengHACCP ConsultingPotravinarstvo1337-09602022-09-011610.5219/1723The production of wine vinegar using different types of acetic acid bacteriaAleš Vavřiník0Kateřina Štusková1Mojmír Baroň2Jiří Sochor3Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel.: +420 605 512 766Mendel University in Brno, Faculty of Horticulture, Mendeleum - Institute of Genetics and Plant Breeding, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel.: +420 519 367 317Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel.: +420 519 367 252Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel.: +420 519 367 254This 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 wine of the variety Veltliner Green was used. Three variants were established for this experiment. The first variant was fermented with Gluconobacter oxydans, the second with Acetobacter aceti, and the third variant of vinegar production was carried out by spontaneous fermentation. During the vinegar fermentation, samples were taken at regular 24-hour intervals and subsequently analyzed. The alcohol, acetic, malic, and tartaric acid contents were monitored. The results showed that all variants showed a strong acetic and malic acid increase. Bacteria Acetobacter aceti produced the most acetic acid within nine days (25 g.L-1). This bacterium also produced the most lactic acid (18 g.L-1). Tartaric acid was also produced in all three variants, but not to the same extent as the previous two organic acids. Acetobacter aceti was found to metabolize ethanol more rapidly than Gluconobacter oxydans. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1723vinegar fermentationwine vinegarvinegarAcetobacter acetiGluconobacter oxydansspontaneous fermentation |
| spellingShingle | Aleš Vavřiník Kateřina Štusková Mojmír Baroň Jiří Sochor The production of wine vinegar using different types of acetic acid bacteria Potravinarstvo vinegar fermentation wine vinegar vinegar Acetobacter aceti Gluconobacter oxydans spontaneous fermentation |
| title | The production of wine vinegar using different types of acetic acid bacteria |
| title_full | The production of wine vinegar using different types of acetic acid bacteria |
| title_fullStr | The production of wine vinegar using different types of acetic acid bacteria |
| title_full_unstemmed | The production of wine vinegar using different types of acetic acid bacteria |
| title_short | The production of wine vinegar using different types of acetic acid bacteria |
| title_sort | production of wine vinegar using different types of acetic acid bacteria |
| topic | vinegar fermentation wine vinegar vinegar Acetobacter aceti Gluconobacter oxydans spontaneous fermentation |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1723 |
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