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Memorias de investigación
Ponencias en congresos:
Balsamic honey vinegar elaboration using oak, chestnut, mulberry, cherry and ash chips
Año:2012
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
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 The balsamic honey vinegar samples are withdrawn periodically after submitting the cooked mead to alcoholic and acetic fermentation in an oak laboratory scale barrel.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.
Internacional
Si
Nombre congreso
Third International Conference on Acetic Acid Bacteria. Vinegar and Other products
Tipo de participación
960
Lugar del congreso
Cordoba -España
Revisores
Si
ISBN o ISSN
2240-2845
DOI
10.4081/aab.2012.1s
Fecha inicio congreso
17/04/2012
Fecha fin congreso
20/04/2012
Desde la página
26
Hasta la página
27
Título de las actas
Third International Conference on Acetic Acid Bacteria. Vinegar and Other products, Cordoba, Spain, April 17-20, 2012
Esta actividad pertenece a memorias de investigación
Participantes
  • 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)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Tecnología de Alimentos
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