Cited by 3Fermentation and Sensory AnalysisFood Quality and Safety StudiesFood Nutrient Composition and Product Development
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Production and characteristics of high quality vinegar from Cornus officinalis produced by a two-stage fermentative process
Wu, Ying, Wang, Liangfei, Bian, Ying, Zhou, Zilv, Wang, Yunfan, Cao, Li, Gu, Shaobin·2020·Journal of Food Measurement and Characterization
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Crossref · 10.1007/s11694-020-00473-6
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As fermentation progresses, sugars are continuously consumed, leading to a reduction in total sugar content to below 6 °Brix, marking the end of alcoholic fermentation and the onset of acetic acid fermentation.
“As fermentation progresses, sugars are continuously consumed, leading to a reduction in the total sugar content to below 6 °Brix, marking the end of alcoholic fermentation and the onset of acetic acid fermentation [70,71].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [70]
Prior to fermentation, sucrose is typically supplemented to achieve a total sugar content of over 15 °Brix in the fermentation medium, ensuring optimal energy metabolism for yeast and acetic acid bacteria.
“Prior to fermentation, sucrose is typically supplemented to achieve a total sugar content of over 15 °Brix in the fermentation medium, ensuring optimal energy metabolism for yeast and acetic acid bacteria.”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [70]
Citations
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Cited by
Sorted by citations
Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49
Self-citation
Metadata
- Authors
- Wu, Y., Wang, L., Bian, Y., Zhou, Z., Wang, Y., Cao, L., & Gu, S.
- Affiliations
- Henan University of Science and Technology (CN)
- Corresponding author
- Gu, Shaobin
- Venue
- Journal of Food Measurement and Characterization
- Published
- 2020-04-30
- Volume
- 14
- Issue
- 4
- Pages
- 2262-2270
- ISSN
- 2193-4126 (ISSN-L)
- 2193-4134
- OpenAlex
- W3021590824
- Cited by
- 3
- References
- 1
- Citations by year
- 2025: 1 · 2022: 1 · 2021: 1
- FWCI
- 0.32
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Measurement & Characterization (publishedVersion)
- Funders
- Natural Science Foundation of Henan Province (182300410066)
- Key scientific and technological projects in Henan Province (162102210199, 202102110296)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- Cornus officinalis, vinegar production, two-stage fermentation, alcoholic fermentation, acetic acid fermentation, polyphenols, morroniside, loganin, antioxidant activity, free radical scavenging, gut microbiota, Clostridia, Firmicutes, Bacteroidetes, health benefits
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