Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator

Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars

“…Urea was a constituent of only one sample (TG2) as the major component. This compound has particular importance since together with the ethanol, this substance is a precursor of ethyl carbamate, which is a carcinogenic compound present in fermented beverages (Maestre et al, 2008). Similarly, for the traditional samples, ethyl acetate was detected in all samples with considerable amounts, being the major compound of IA1 and IL1.…”

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

“…An active mixture of acetic acid bacteria from a Frings acetator (Heinrich Frings Gmb and Co., KG, Bonn, Germany; Baena‐Ruano and others , , ; Garcia‐Garcia and others ; Maestre and others ; Jimenez‐Hornero and others , ) producing alcohol vinegar was used as started for the acetification process. The fermentation was operated in a semicontinuous mode under the following operational conditions: temperature, 31 °C; agitation, 500 rpm; and dissolved oxygen, 70%.…”

Modeling and optimization of acetic acid fermentation: A polynomial-based approach

“…Experiments were conducted on a fully automated 8 L Frings reactor (Heinrich Frings GmbH & Co., KG, Bonn, Germany), details of which can be found in previous works [14,24,[34][35][36][37][38]. The reactor was operated in a semi-continuous mode to facilitate assessment of the influence of the ethanol concentration at the time it was unloaded, the mean unloaded volume and the wine loading rate on the fermentation rate and acetic acid production.…”