Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: Influence of acetification and aging
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The production process affects the final aroma characteristic and organoleptic properties of vinegar.
“Numerous studies have already shown how effective the production process is concerning the final aroma characteristic of vinegar and its organoleptic properties (20, 21).”
From Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar (2023) · cites this paper as [20]
Vinegar is notable for its unique aromas and flavors, mainly derived from its raw materials, microbial communities, and process technologies.
“Vinegar is notable for its unique aromas and flavors, mainly derived from its raw materials, microbial communities, and process technologies (3, 5, 6, 20).”
From Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar (2023) · cites this paper as [20]
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Wine Vinegar: Technology, Authenticity and Quality Evaluation
Tesfaye, W., Morales, M. L., Garcı́a-Parrilla, M. C., & Troncoso, A. M. (2002) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00023-7 · Cited by 239 · see citing works
“The experience showed that vinegars elaborated from Sherry wine in a laboratory scale fermentor (submerged culture, open system, being the final acetic degree accomplished within 36 h) could be differentiated from Sherry wine vinegar elaborated by traditional methods with surface culture taking into account their arom…”
Self-citationAcetic Acid Production and Purification: Critical Review Towards Process Intensification
Pal, P., & Nayak, J. (2017) · Separation and Purification Reviews · doi:10.1080/15422119.2016.1185017 · Cited by 157 · see citing works
“Though the alcohol to acetic acid yield of about 98% is achieved, this process is slow requiring about a week to produce the desired concentration (28).”
BackgroundMicrobial diversity and their roles in the vinegar fermentation process
Li, S., Li, P., Feng, F., & Luo, L.-X. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-6659-1 · Cited by 126 · see citing works
Chemometric studies of vinegars from different raw materials and processes of production.
Natera, R., Castro, R., García-Moreno, M. D. V., Hernández, M. J., & García-Barroso, C. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf021180u · Cited by 123 · see citing works
Callejón, R. M., Clavijo, A., Ortigueira, P., Troncoso, A. M., Paneque, P., & Morales, M. L. (2009) · Analytica Chimica Acta · doi:10.1016/j.aca.2009.09.040 · Cited by 111 · see citing works
Self-citationCastro, R., Natera, R., Durán, E., & García-Barroso, C. (2008) · doi:10.1007/s00217-008-0900-4 · Cited by 104
Ubeda, C., Callejón, R. M., Hidalgo, C., Torija, M. J., Mas, A., Troncoso, A. M., & Morales, M. L. (2011) · Food Research International · doi:10.1016/j.foodres.2010.10.025 · Cited by 95 · see citing works
Self-citationXiao, Z., Dai, S.-P., Niu, Y.-W., Yu, H.-Y., Zhu, J.-C., Tian, H.-X., & Gu, Y. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02356.x · Cited by 76 · see citing works
Callejón, R. M., Tesfaye, W., Torija, M. J., Mas, A., Troncoso, A. M., & Morales, M. L. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.08.027 · Cited by 71 · see citing works
Self-citationEffects of ultrasonic treatment on the maturation of Zhenjiang vinegar
Wang, Z., Li, T., Liu, F., Zhang, C., Ma, H., Wang, L., & Zhao, S. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2017.04.020 · Cited by 74 · see citing works
Callejón, R., González, A. G., Troncoso, A. M., & Morales, M. (2008) · Journal of Chromatography A · doi:10.1016/j.chroma.2008.07.064 · Cited by 60 · see citing works
Self-citationCallejón, R., Torija, M., Mas, A., Morales, M., & Troncoso, A. M. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.10.026 · Cited by 56 · see citing works
Self-citationChen, G.-L., Zheng, F.-J., Lin, B., Yang, Y.-X., Fang, X.-C., Verma, K. K., & Yang, L.-F. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1145862 · Cited by 54 · see citing works
Aroma of Sherry Products: A Review
Durán-Guerrero, E., Castro, R., García-Moreno, M. D. V., Rodríguez-Dodero, M. D. C., Schwarz, M., & Guillén-Sánchez, D. (2021) · Foods · doi:10.3390/foods10040753 · Cited by 45 · see citing works
Al-Dalali, S., Zheng, F.-P., Sun, B.-G., & Chen, F. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c00470 · Cited by 45 · see citing works
Al-Dalali, S., Zheng, F.-P., Sun, B.-G., & Chen, F. (2018) · Food Analytical Methods · doi:10.1007/s12161-018-1385-9 · Cited by 40 · see citing works
Ríos-Reina, R., Segura-Borrego, M. P., García-González, D., Morales, M., & Callejón, R. (2019) · Food Research International · doi:10.1016/j.foodres.2019.04.071 · Cited by 38 · see citing works
D’Eusanio, V., Malferrari, D., Marchetti, A., Roncaglia, F., & Tassi, L. (2023) · Life · doi:10.3390/life13020326 · Cited by 37
“It is a characteristic compound of acetification and is present in fermented foods and beverages [72,77].”
BackgroundCharacterization of odour active compounds in strawberry vinegars
Úbeda, C., Callejón, R. M., Troncoso, A. M., Moreno‐Rojas, J. M., Peña, F., & Morales, M. L. (2012) · Flavour and Fragrance Journal · doi:10.1002/ffj.3103 · Cited by 36 · see citing works
Self-citationAl-Dalali, S., Zheng, F.-P., Sun, B.-G., Rahman, T., & Chen, F. (2021) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2021.104295 · Cited by 35
Jo, D., Kim, G.-R., Yeo, S., Jeong, Y., Noh, B., & Kwon, J. (2013) · Food Science and Biotechnology · doi:10.1007/s10068-013-0251-1 · Cited by 35 · see citing works
Vinegar volatile organic compounds: analytical methods, constituents, and formation processes
Xie, Z., Koysomboon, C., Zhang, H., Lu, Z., Zhang, X., & Chen, F. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.907883 · Cited by 33 · see citing works
“Vinegar are conspicuous by their unique aromas and flavors mainly from their raw materials, microbial communities, and process technologies (Morales et al., 2001; Solieri and Giudici, 2009; Matsushita et al., 2016; Sengun, 2017).”
BackgroundDESCRIPTIVE SENSORY ANALYSIS OF WINE VINEGAR: TASTING PROCEDURE AND RELIABILITY OF NEW ATTRIBUTES
Tesfaye, W., Morales, M., Callejón, R., Cerezo, A., González, A. G., García-Parrilla, M. C., & Troncoso, A. M. (2010) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2009.00253.x · Cited by 33 · see citing works
Self-citationSáiz-Abajo, M. J., González-Sáiz, J., & Pizarro, C. (2004) · Journal of Near Infrared Spectroscopy · doi:10.1255/jnirs.428 · Cited by 31 · see citing works
Ocete, R., Arroyo-García, R., Morales, M., Cantos, M., Gallardo, A., Arteaga-Pérez, M., Gómez, I., & López, M. (2011) · doi:10.5073/vitis.2011.50.11-16 · Cited by 31
“Ethyl acetate, acetaldehyde, methanol, ethanol and propanol were quantified by GC-FID using the method proposed by MORALES et al. (2001).”
MethodAl-Dalali, S., Zheng, F.-P., Xu, B., Abughoush, M., Li, L., & Sun, B.-G. (2022) · Food Analytical Methods · doi:10.1007/s12161-022-02328-w · Cited by 28 · see citing works
“, modern or traditional) (Morales et al. 2001; Callejón et al. 2009; Cejudo-Bastante et al. 2018; Al-Dalali et al. 2019a), and aging period and aging containers (Ubeda et al.”
BackgroundComparative study of submerged and surface culture acetification process for orange vinegar
Bastante, C. C., Durán, E., Barroso, C. G., & Castro, R. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8554 · Cited by 28 · see citing works
Free amino acids and volatile compounds in vinegars obtained from different types of substrate
Valero, E., Berlanga, T. M., Roldán, P., Jiménez, C., Garcia, I. G., & Mauricio, J. (2005) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2016 · Cited by 26 · see citing works
Ching, T.-K., Chin, W.-H., Ling, J. W. A., Lazim, A., Fazry, S., & Lim, S. J. (2018) · Sains Malaysiana · doi:10.17576/jsm-2018-4709-09 · Cited by 25 · see citing works
“The earliest methods used for producing vinegar include Orléans method, generator method and submerged-culture method (Ho et al. 2017a; Morales et al. 2001).”
MethodEffect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar
Lee, S.-W., Yoon, S.-R., Kim, G.-R., Woo, S.-M., Jeong, Y., Yeo, S., Kim, K., & Kwon, J. (2012) · Food Science and Biotechnology · doi:10.1007/s10068-012-0057-6 · Cited by 25 · see citing works
Jang, Y. K., Lee, M., Kim, H. Y., Lee, S., Yeo, S., Baek, S., & Lee, C. (2015) · Journal of Microbiology and Biotechnology · doi:10.4014/jmb.1408.08021 · Cited by 23 · see citing works
Castro, R., Moreno, M. G., Natera, R., García-Rowe, F., Hernández, M. J., & Barroso, C. (2002) · doi:10.1007/bf02490247 · Cited by 23
Tan, S.-C. (2019) · doi:10.1002/9780470277515.ch11 · Cited by 23 · see citing works
“There were fourteen volatile compounds found in white, wine vinegar with aging and without aging condition (Morales et al 2001).”
BackgroundMethodInfluentialBaena-Ruano, S., Santos-Dueñas, I. M., Mauricio, J., & García-García, I. (2010) · The Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.4139 · Cited by 18
Es‐sbata, I., Castro, R., Jiménez, Y. C., Zouhair, R., & Durán, E. (2022) · Foods · doi:10.3390/foods11030303 · Cited by 16 · see citing works
“A number of studies have already revealed how important the production method is with respect to the vinegar’s final aroma profile and hence to their organoleptic qualities [9,11].”
Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria
Mota, J. V. M., & Vilela, A. (2024) · Fermentation · doi:10.3390/fermentation10040200 · Cited by 15 · see citing works
Chen, Y., Bai, Y., Xu, N.-X., Zhou, M.-Z., Li, D.-S., Wang, C., & Hu, Y. (2017) · Food Analytical Methods · doi:10.1007/s12161-017-0829-y · Cited by 11
Volatile Flavor Compounds in Commercial Vinegar Beverages Derived from Fruits
Jeong, E.-J., Jeon, S., Baek, J., & Cha, Y. (2011) · Journal of Life Science · doi:10.5352/jls.2011.21.2.292 · Cited by 10 · see citing works
Muyanlı, E. B., & Yılmaz, R. (2020) · European Food Research and Technology · doi:10.1007/s00217-026-05274-7 · Cited by 9 · see citing works
“Overall, major ginsenosides tended to decrease (Rb1, Rc1, Rb2, and Rd), and minor ginsenosides (Rg3(s), Rk1, and Rg5) tended to increase by fermentation.”
Chen, G.-L., Lin, B., Zheng, F.-J., Fang, X.-C., Yang, Y.-X., Verma, K. K., & Yang, L.-F. (2024) · LWT · doi:10.1016/j.lwt.2024.116285 · Cited by 8 · see citing works
Es‐sbata, I., Castro, R., Zouhair, R., & Durán, E. (2022) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12138 · Cited by 8 · see citing works
Pyo, Y.-H., Noh, Y.-H., Lee, D.-B., Lee, Y.-W., Yoon, S.-M., Lee, A.-R., & Song, D. (2021) · Chemické zvesti · doi:10.1007/s11696-020-01437-2 · Cited by 6 · see citing works
“Amongst the fermented foods, various food metabolites with nutritional and biological properties are obtained from the enzymatic degradation of raw materials by the microbial strains during fermentation (Morales et al. 2001; Zhang et al. 2019).”
BackgroundNote: Evaluation of Aroma Compounds in Wine Vinegars: Effect of Previous Neutralisation of Samples
Morales, M., & Troncoso, A. M. (2003) · Food Science and Technology International · doi:10.1177/1082013203041037 · Cited by 6 · see citing works
“…frauds detection (Nieto et al., 1993), changes during production process or more recently to the characterisation of special products such as Sherry wine vinegars or Aceto Balsamico di Modena by applying pattern recognition techniques (Del Signore, 2001; Morales et al., 2001; Morales et al., 2002).”
BackgroundSelf-citationÖztürk, H. İ. (2022) · Akademik Gıda · doi:10.24323/akademik-gida.1097836 · Cited by 7 · see citing works
Sánchez, M.-T., Márquez, R., Torres, I., de la Haba, M., Pérez-Marín, D., & López, M.-I. (2020) · Food Analytical Methods · doi:10.1007/s12161-019-01697-z · Cited by 4 · see citing works
Optimization of a Process for Preparation of Base Wine for Cider Vinegar Production
Joshi, V. K., Sharma, R., Kumar, V., & Joshi, D. (2018) · Proceedings of the National Academy of Sciences India Section B Biological Sciences · doi:10.1007/s40011-018-1019-4 · Cited by 6 · see citing works
Preparation, production and characteristics of sugarcane vinegar
Jyotsana, S., Neha, B., & Garg, A. P. (2023) · Journal of Biology and Medicine · doi:10.17352/jbm.000036 · Cited by 2 · see citing works
Bagnulo, E., Trevisan, G., Strocchi, G., Caratti, A., Tapparo, G., Felizzato, G., Cordero, C., & Liberto, E. (2025) · Molecules · doi:10.3390/molecules30143029 · Cited by 1 · see citing works
“Volatile compounds influence flavor perception and complexity, while phenolic compounds affect taste (bitterness, astringency), color, body, mouth-feel, and aging [14,15].”
Membrane technology to convert dairy waste into value-added products
Pal, P. (2020) · doi:10.1016/b978-0-12-819455-3.00017-0 · Cited by 1
Effect of Nutrients and Growth Stimulators on Acetic Acid Fermentation using Natural Consortia
Joshi, V., Yadav, J., Sharma, R., Joshi, D., & Gupta, R. (2016) · doi:10.5958/2277-9396.2016.00030.1 · Cited by 1
“Vinegar production ranges from traditional methods employing wood casks and surface culture to submerged fermentation in acetators at industrial scale (Morales et al., 2001).”
BackgroundProduction of fragrant vinegar from date wastes applying submerged acetification technique
Markhand, G. S., Markhand, Z. P., Shahzada, S. A., Ambreen, A., Sakina, Y., & Elahi, M. E. (2023) · Acta Horticulturae · doi:10.17660/actahortic.2023.1371.56
- Authors
- Morales, L., González, G., Casas, J., & Troncoso, A.
- Affiliations
- Universidad de Sevilla (ES)
- ORCID
- Troncoso, Ana
- Venue
- European Food Research and Technology
- Published
- 2001-06-01
- Volume
- 212
- Issue
- 6
- Pages
- 676-682
- ISSN
- 0373-0174 (ISSN-L)
- 1438-2377
- 1438-2385
- OpenAlex
- W2081149981
- Cited by
- 60
- References
- 0
- Citations by year
- 2025: 2 · 2024: 2 · 2023: 6 · 2022: 5 · 2021: 3 · 2020: 3 · 2019: 1 · 2018: 3 · 2017: 3 · 2016: 2 · 2015: 4 · 2013: 1 · 2012: 2
- FWCI
- 4.27
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- European Food Research and Technology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- wine vinegar, vinegar production, acetification, submerged culture, wood aging, aroma compounds, organic acids, vinegar quality, artificial neural networks
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