The production of wine vinegar using different types of acetic acid bacteria
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F22%3A43922105" target="_blank" >RIV/62156489:43510/22:43922105 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.5219/1723" target="_blank" >https://doi.org/10.5219/1723</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/1723" target="_blank" >10.5219/1723</a>
Alternative languages
Result language
angličtina
Original language name
The production of wine vinegar using different types of acetic acid bacteria
Original language 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.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinárstvo
ISSN
1338-0230
e-ISSN
1337-0960
Volume of the periodical
16
Issue of the periodical within the volume
1 September
Country of publishing house
SK - SLOVAKIA
Number of pages
12
Pages from-to
556-567
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85138586043