Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance DOI Creative Commons
João Mota, Alice Vilela

Fermentation, Journal Year: 2024, Volume and Issue: 10(8), P. 421 - 421

Published: Aug. 14, 2024

Port wine vinegar, a product of the esteemed wine, is renowned for its intricate blend flavors and aromas, result complex microbial interactions. This study delves into fascinating world yeast acetic acid bacteria (AAB) interactions during fermentation, which significantly influence vinegar’s chemical composition sensory properties. We specifically investigate role yeasts in fermenting sugars ethanol, process that AAB then converts acid. The impact these on production secondary metabolites, such as gluconic acid, ketones, aldehydes, esters, contribute to unique profile, thoroughly examined. Advanced analytical techniques, including GC-MS e-nose technology, alongside evaluation, are employed assess effects. research underscores significance ethanol tolerance other challenges determining vinegar quality importance optimizing fermentation conditions sustainable practices. findings this underscore strain can enhance market appeal providing valuable insights industry. review also identifies exciting critical areas future research, inspiring further exploration proposing strategies advancing application culinary, health, industrial contexts.

Language: Английский

UNVEILING PORT WINE VINEGAR: A COMPREHENSIVE STUDY ON CHEMICAL AND SENSORY PROFILE DOI Creative Commons
Catarina Marques, João Mota, Alfredo Aires

et al.

International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101160 - 101160

Published: March 1, 2025

Language: Английский

Citations

0
Textural Symphony: Biofilm’s Impact on Food DOI

Swapnali Patil,

Pranali Pangam,

Shreyasi Kadam

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance DOI Creative Commons
João Mota, Alice Vilela

Fermentation, Journal Year: 2024, Volume and Issue: 10(8), P. 421 - 421

Published: Aug. 14, 2024

Port wine vinegar, a product of the esteemed wine, is renowned for its intricate blend flavors and aromas, result complex microbial interactions. This study delves into fascinating world yeast acetic acid bacteria (AAB) interactions during fermentation, which significantly influence vinegar’s chemical composition sensory properties. We specifically investigate role yeasts in fermenting sugars ethanol, process that AAB then converts acid. The impact these on production secondary metabolites, such as gluconic acid, ketones, aldehydes, esters, contribute to unique profile, thoroughly examined. Advanced analytical techniques, including GC-MS e-nose technology, alongside evaluation, are employed assess effects. research underscores significance ethanol tolerance other challenges determining vinegar quality importance optimizing fermentation conditions sustainable practices. findings this underscore strain can enhance market appeal providing valuable insights industry. review also identifies exciting critical areas future research, inspiring further exploration proposing strategies advancing application culinary, health, industrial contexts.

Language: Английский

Citations

3