Observatorio de I+D+i UPM

Memorias de investigación
Communications at congresses:
Balsamic honey vinegar elaboration using oak, chestnut, mulberry, cherry and ash chips
Year:2012
Research Areas
  • Foodstuffs tecnology
Information
Abstract
Vinegar may be defined as a condiment made from different sugary and starchy raw materials by alcoholic and subsequent acetic fermentation. Vinegar production ranges from traditional methods employing wood casks and surface culture to submerged fermentation in acetators. Actually the Honey market in Spain and Europe is loss making because of the cheapest imported honeys from the third countries. One of the main reasons for making honey vinegar is to provide an outlet for honey which would otherwise not profitable to the bee keepers. In many industries the margin of profit is realized by transforming such a material into sub products in this case to vinegar. The balsamic honey vinegar samples are withdrawn periodically after submitting the cooked mead to alcoholic and acetic fermentation in an oak laboratory scale barrel. A blend of oak, chestnut, mulberry, cherry and ash chips filled in a plastic strainer, and was immersed periodically during the surface culture acetification process.
International
Si
Congress
Third International Conference on Acetic Acid Bacteria. Vinegar and Other products
960
Place
Cordoba -España
Reviewers
Si
ISBN/ISSN
2240-2845
10.4081/aab.2012.1s
Start Date
17/04/2012
End Date
20/04/2012
From page
26
To page
27
Third International Conference on Acetic Acid Bacteria. Vinegar and Other products, Cordoba, Spain, April 17-20, 2012
Participants
  • Autor: Ignacio Anton (Universidad Politécnica de Madrid)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: Santiago Benito Saez (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
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