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Chemical and biochemical transformations during the industrial process of sherry vinegar aging.
Abstract
The work described here concerns a study of the chemical and biochemical transformations in sherry vinegar during the different aging stages. The main factors that contribute to the nature and special characteristics of sherry vinegar are the raw sherry wine, the traditional process of acetic acid fermentation in butts (the solera system), and the physicochemical activity during the aging process in the solera system. A number of chemical and biochemical changes that occur during sherry vinegar aging are similar to those that take place in sherry wine during its biological activity process (where the wine types obtained are fino and manzanilla) or physicochemical activity process (to give oloroso wines). Significant increase in acetic acid levels was observed during the biological activity phase. In addition, the concentrations of tartaric, gluconic, succinic, and citric acids increased during the aging, as did levels of amino acids and acetoin. A color change was also produced during this stage. Glycerol was not consumed by acetic acid bacteria, and levels of higher alcohols decreased because of the synthesis of acetates. On the other hand, in the physicochemical phase the microbiological activity was lower. Concentrations of some cations increased because of evaporation of water through the wood. A color change was also produced in this stage. Concentrations of different amino acids decreased because of reaction with carbonyl compounds. A precipitation of potassium with tar…
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“The changes in the color of the vinegars were primarily due to phenolic compounds involved in different reactions that finally resulted in the formation of the enzymatic browning reaction.”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Palacios et al., 2002
In the citing paper
“These enzymatic reactions result in browning of the product and are activated by the presence of certain concentrations of heavy metals, for example Fe”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Palacios et al., 2002
In the citing paper
“such reactions are in some way responsible for the marked increase in the absorbance produced in the vinegar during the physicochemical phase (50-75 yr) and contribute to an increase in the color and aroma of the product (Palacios et al., 2002).”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Palacios et al., 2002
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Cited by
Sorted by citations
Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M., & Sagdic, O. (2015) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2015.03.003 · Cited by 168
Microbial 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
(2019) · Agriculture and Natural Resources · doi:10.34044/j.anres.2019.53.3.12 · Cited by 4
“…concentrations of heavy metals, for example Fe and such reactions are in some way responsible for the marked increase in the absorbance produced in the vinegar during the physicochemical phase (50–75 yr) and contribute to an increase in the color and aroma of the product (Palacios et al., 2002).”
Background
Metadata
- Authors
- Palacios, V., Valcárcel, M., Caro, I., & Pérez, L.
- Affiliations
- Department of Chemical Engineering, Food Technology and Environmental Technology, Faculty of Sciences, University of Cadiz, Campus Río San Pedro, Apdo. 40, Puerto Real, 11510 Cádiz, Spain, and Department of Research and Development, Pedro Domecq, Jerez de la Frontera, Spain
- Universidad de Cádiz (ES)
- ORCID
- Caro, Ildefonso
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-06-14
- Volume
- 50
- Issue
- 15
- Pages
- 4221-4225
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2018652446
- Cited by
- 49
- References
- 0
- Citations by year
- 2025: 5 · 2024: 4 · 2023: 2 · 2022: 3 · 2021: 2 · 2020: 4 · 2019: 2 · 2018: 2 · 2017: 1 · 2015: 5 · 2014: 1 · 2012: 1
- FWCI
- 1.70
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
- Keywords
- vinegar aging, acetic acid fermentation, acetic acid bacteria, wine vinegar, amino acids, acetoin, glycerol, higher alcohols
- MeSH terms
- Ethanol, Amino Acids, Chemistry, Physical, Fermentation, Food Technology, Time Factors, Volatilization, Acetic Acid, Chemical Phenomena
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- CoChat. (2026). Citation check: Chemical and biochemical transformations during the industrial process of sherry vinegar aging. https://app.cochat.ai/papers/10.1021/jf020093z
- The paper
- Palacios, V., Valcárcel, M., Caro, I., & Pérez, L. (2002). Chemical and biochemical transformations during the industrial process of sherry vinegar aging. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf020093z
