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Abstract
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| 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 The balsamic honey vinegar samples are withdrawn periodically after submitting the cooked mead to alcoholic and acetic fermentation in an oak laboratory scale barrel.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. | |
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International
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Si |
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Congress
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Third International Conference on Acetic Acid Bacteria. Vinegar and Other products |
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960 |
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Place
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Cordoba -España |
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Reviewers
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Si |
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ISBN/ISSN
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2240-2845 |
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10.4081/aab.2012.1s |
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Start Date
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17/04/2012 |
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End Date
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20/04/2012 |
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From page
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26 |
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To page
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27 |
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Third International Conference on Acetic Acid Bacteria. Vinegar and Other products, Cordoba, Spain, April 17-20, 2012 |