Advances in Vinegar Production

1st Edition

Argyro Bekatorou

CRC Press
Published September 25, 2019
Reference - 502 Pages - 73 B/W Illustrations
ISBN 9780815365990 - CAT# K338495
Series: Contemporary Food Engineering

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Summary

In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.