“INDUSTRIE DELLE BEVANDE” is the leading Italian journal addressing all branches of the beverage industry: mineral waters, wines, soft drinks, aperitifs, beer, spirits, fruit juices, etc. Six issues are published yearly since 1971. Technical, scientific and practical articles concerning production, bottling and beverage control are here reported, in addition to several features supplying all the information concerning machinery, products, packaging and law.


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IB 18 02 cop






5 - Industrial vinegar production: indigenous and “selected” cultures
G. Zanichelli - A. Giannone - M. Gullo

The most widespread production system used in the vinegar industry is submerged fermentation which is used for the fermentation of different alcoholic substrates, such as wine, cider and diluted ethanol. Currently, the acidification process is carried out using mixed acetic acid bacteria cultures which are reused to start successive fermentation cycles. The main advantages in using selected starter cultures arise from the control of yield and productivity, moreover they offer the opportunity to exploit specific technological traits of acetic acid bacteria, such as thermo-tolerance, resistance to high acetic acid concentrations and absence of cellulose production, which are of great interest for the industry. This paper discusses the main problems and potentiality of vinegar production in a submerged system, focusing on the use of selected starter cultures.




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