Abstract
The influence of base wines obtained by the fermentation of different yeast species on acetic acid bacteria growth and on the analytical profile of vinegars was investigated. Results show that the substrates for wine vinegar production exerted a strong influence on both acetic acid bacteria growth and analytical profile of vinegars. The base wine obtained from the alcoholic fermentation of Saccharomyces cerevisiae was not always the best substrate. The fermentate made with Candida stellata positively influenced the acetic acid bacteria growth and the quality of vinegar, while the wine obtained from the fermentation of Kloeckera apiculata was a good substrate for acetic acid bacteria growth and acetic acid production and could be used for ‘ordinary’ vinegar production. © 1998 Society of Chemical Industry
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