CoChat
Sign Up
Cited by 110Fermentation and Sensory AnalysisBiochemical and biochemical processesAdvanced Scientific Research Methods

Biotechnological Processes in Fruit Vinegar Production

Open access
Luzón-Quintana, Luz María, Castro, Remedios, Durán-Guerrero, Enrique·2021·Foods
DOI 10.3390/foods10050945PMC PMC8145929
Open this paper in CoChat — free accountOpen PDF

Abstract

The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.3390/foods10050945

Cites

12 of 12 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Fruit vinegar production offers advantages including low raw material requirements, a relatively short fermentation period, high biological activity, and a more diverse flavor profile.

    “As an important method of fruit processing, fruit vinegar production offers several key advantages: low raw material requirements, a relatively short fermentation period, high biological activity, and a more diverse flavor profile [4].”

    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 [4]

    The Introduction says fruit vinegar can be made from surplus and second-quality fruit, and Raw Material describes antioxidant activity and fruit-specific aromas. Acetic Fermentation reports short fermentation times for submerged systems, but Alcoholic Fermentation says duration varies with the fruit and process. The paper therefore does not establish a relatively short fermentation period as a general advantage of fruit vinegar production. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Cites

Flagged first, then by citations

Research works printed but not linked: 117

  1. [3]Bastante M.J.C. Guerrero E.D. Mejías R.C. Marín R.N. Dodero M.C.R. Barroso C.G. Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with Fruits J. Agric. Food Chem. 2010 58 11814 11820 10.1021/jf1029493 21080728 · DOI
  2. [5]Bruna-Maynou F.J. Castro R. Rodríguez-Dodero M.C. Barroso C.G. Durán-Guerrero E. Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels Food Res. Int. 2020 133 109165 10.1016/j.foodres.2020.109165 32466925 · DOI
  3. [6]Perestrelo R. Silva C.L. Silva P. Câmara J.S. Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration Molecules 2018 23 499 10.3390/molecules23020499 PMC6017499 29473913 · DOI
  4. [7]Vegas C. González Á. Mateo E. Mas A. Poblet M. Torija M.J. Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production Food Res. Int. 2013 51 404 411 10.1016/j.foodres.2012.12.055 · DOI
  5. [8]Larrauri J. Rupérez P. Bravo L. Saura-Calixto F. High dietary fibre powders from orange and lime peels: Associated polyphenols and antioxidant capacity Food Res. Int. 1996 29 757 762 10.1016/S0963-9969(97)00003-3 · DOI
  6. [9]Ubandorivera J. Mexican lime peel: Comparative study on contents of dietary fibre and associated antioxidant activity Food Chem. 2005 89 57 61 10.1016/j.foodchem.2004.01.076 · DOI
  7. [10]Figuerola F. Hurtado M.L. Estévez A.M. Chiffelle I. Asenjo F. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment Food Chem. 2005 91 395 401 10.1016/j.foodchem.2004.04.036 · DOI
  8. [11]Marrufo-Curtido A. Cejudo-Bastante M.J. Rodríguez-Dodero M.C. Natera-Marín R. Castro-Mejías R. García-Barroso C. Durán-Guerrero E. Novel vinegar-derived product enriched with dietary fiber: Effect on polyphenolic profile, volatile composition and sensory analysis J. Food Sci. Technol. 2015 52 7608 7624 10.1007/s13197-015-1908-y 26604338 PMC4648899 · DOI
  9. [12]Launholt T.L. Kristiansen C.B. Hjorth P. Safety and side effects of apple vinegar intake and its effect on metabolic parameters and body weight: A systematic review Eur. J. Nutr. 2020 59 2273 2289 10.1007/s00394-020-02214-3 32170375 · DOI · Paper page
  10. [13]Cavdaroglu C. Ozen B. Authentication of Vinegars with Targeted and Non-targeted Methods Food Rev. Int. 2021 1 18 10.1080/87559129.2021.1894169 · DOI
  11. [14]Laurent D. Food Traceability and Authenticity Based on Volatile Compound Analysis Food Traceability and Authenticity Apple Academic Press Palm Bay, FL, USA 2017 216 231
  12. [15]Luo M. Zheng Y. Xiong C. Li B. Chen S. Bai W. Zeng Y. Li Y. Zhang X. A Geographical Discrimination of Shanxi Extra Aged Vinegars Using Polyalcohols as the Discriminators J. AOAC Int. 2013 96 1048 1053 10.5740/jaoacint.12-355 24282945 · DOI
  13. [16]Cagliani L.R. Scano P. Consonni R. NMR-Based Metabolomics: Quality and Authenticity of Plant-Based Foods Modern Magnetic Resonance Springer Berlin/Heidelberg, Germany 2018 1709 1727
  14. [17]Jamin E. Thomas F. SNIF-NMR Applications in an Economic Context: Fraud Detection in Food Products Modern Magnetic Resonance Springer Berlin/Heidelberg, Germany 2018 1405 1416
  15. [19]Sengun I.Y. Kilic G. Ozturk B. Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials Food Sci. Biotechnol. 2020 29 401 408 10.1007/s10068-019-00678-6 32257524 PMC7105562 · DOI
  16. [20]Cunha S.C. Fernandes J.O. Ferreira I.M. HPLC/UV determination of organic acids in fruit juices and nectars Eur. Food Res. Technol. 2002 214 67 71 10.1007/s002170100412 · DOI
  17. [21]Sun J. Chu Y.-F. Wu X. Liu R.H. Antioxidant and Antiproliferative Activities of Common Fruits J. Agric. Food Chem. 2002 50 7449 7454 10.1021/jf0207530 12452674 · DOI
  18. [22]Mandrioli R. Mercolini L. Raggi M.A. Recent trends in the analysis of amino acids in fruits and derived foodstuffs Anal. Bioanal. Chem. 2013 405 7941 7956 10.1007/s00216-013-7025-8 23686004 · DOI
  19. [23]Chapman G.W. Horvat R.J. Determination of nonvolatile acids and sugars from fruits and sweet potato extracts by capillary GLC and GLC/MS J. Agric. Food Chem. 1989 37 947 950 10.1021/jf00088a026 · DOI
  20. [24]El Hadi M.A.M. Zhang F.-J. Wu F.-F. Zhou C.-H. Tao J. Advances in Fruit Aroma Volatile Research Molecules 2013 18 8200 10.3390/molecules18078200 23852166 PMC6270112 · DOI
  21. [25]Rickman J.C. Barrett D.M. Bruhn C.M. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds J. Sci. Food Agric. 2007 87 930 944 10.1002/jsfa.2825 · DOI
  22. [28]Cejudo-Bastante C. Durán-Guerrero E. García-Barroso C. Castro-Mejías R. Comparative study of submerged and surface culture acetification process for orange vinegar J. Sci. Food Agric. 2018 98 1052 1060 10.1002/jsfa.8554 28722176 · DOI
  23. [29]Mas A. Technological process for production of persimmon and strawberry vinegars Int. J. Wine Res. 2010 2 55 10.2147/IJWR.S8741 · DOI
  24. [31]Hidalgo C. García D. Romero J. Mas A. Torija M.J. Mateo E. Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine Lett. Appl. Microbiol. 2013 57 227 232 10.1111/lam.12104 23682741 · DOI
  25. [33]Di Donna L. Bartella L. De Vero L. Gullo M. Giuffrè A.M. Zappia C. Capocasale M. Poiana M. D’Urso S. Caridi A. Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds Eur. Food Res. Technol. 2020 246 1981 1990 10.1007/s00217-020-03549-1 · DOI
  26. [34]Giuffrè A.M. Zappia C. Capocasale M. Poiana M. Sidari R. Di Donna L. Bartella L. Sindona G. Corradini G. Giudici P. Vinegar production to valorise Citrus bergamia by-products Eur. Food Res. Technol. 2018 245 667 675 10.1007/s00217-018-3189-y · DOI
  27. [35]Prisacaru A.E. Oroian M.A. Quality evaluation of vinegar obtained from banana peel Proceedings of the International Multidisciplinary Scientific Geo Conference Surveying Geology and Mining Ecology Management (SGEM) Albena, Bulgaria 30 June–9 July 2018 Volume 18 259 264
  28. [36]Karasawa M.M.G. Mohan C. Fruits as Prospective Reserves of bioactive Compounds: A Review Nat. Prod. Bioprospect. 2018 8 335 346 10.1007/s13659-018-0186-6 30069678 PMC6109443 · DOI
  29. [37]Cejudo-Bastante C. Castro-Mejías R. Natera-Marín R. García-Barroso C. Durán-Guerrero E. Chemical and sensory characteristics of orange based vinegar J. Food Sci. Technol. 2016 53 3147 3156 10.1007/s13197-016-2288-7 27784909 PMC5055879 · DOI
  30. [39]Koh J.-H. Kim Y. Oh J.-H. Chemical Characterization of Tomato Juice Fermented with Bifidobacteria J. Food Sci. 2010 75 C428 C432 10.1111/j.1750-3841.2010.01632.x 20629863 · DOI
  31. [40]Roda A. Lucini L. Torchio F. Dordoni R. De Faveri D.M. Lambri M. Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste Food Chem. 2017 229 734 742 10.1016/j.foodchem.2017.02.111 28372238 · DOI · Paper page
  32. [41]Roda A. De Faveri D.M. Dordoni R. Lambri M. Vinegar production from pineapple wastes-preliminary saccharification trials Chem. Eng. Trans. 2014 37 607 612 10.3303/CET1437102 · DOI
  33. [42]Tessaro D. Larsen A.C. Dallago R.C. Damasceno S.G. Sene L. Coelho S.R.M. Avaliação das fermentações alcoólica e acética para produção de vinagre a partir de suco de laranja Acta Sci. Technol. 2010 32 201 205 10.4025/actascitechnol.v32i2.4275 · DOI
  34. [43]Dias D.R. Silva M.S. De Souza A.C. Magalhães-Guedes K.T. Ribeiro F.S.D.R. Schwan R.F. Vinegar Production from Jabuticaba Fruits (Myrciaria jaboticaba) Using Immobilized Acetic Acid Bacteria Food Technol. Biotechnol. 2016 54 351 359 10.17113/ftb.54.03.16.4416 27956867 PMC5151213 · DOI
  35. [46]Zhao H. Zhou X. Huang Y. Wuyun T. Li F. Zhu G. Luo Y. Two Types of New Natural Materials for Fruit Vinegar in Prunus Plants MATEC Web Conf. 2017 100 4006 10.1051/matecconf/201710004006 · DOI
  36. [47]Su M.-S. Chien P.-J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars Food Chem. 2010 119 923 928 10.1016/j.foodchem.2009.07.053 · DOI
  37. [48]Zou B. Wu J. Yu Y. Xiao G. Xu Y. Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation Food Sci. Biotechnol. 2017 26 563 571 10.1007/s10068-017-0099-x 30263580 PMC6049598 · DOI
  38. [49]Ubeda C. Callejon R.M. Troncoso A.M. Peña F. Morales M.L. Moreno-Rojas J.M. Characterization of odour active compounds in strawberry vinegars Flavour Fragr. J. 2012 27 313 321 10.1002/ffj.3103 · DOI
  39. [50]Lee J.-H. Cho H.-D. Jeong J.-H. Lee M.-K. Jeong Y.-K. Shim K.-H. Seo K.-I. New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model Food Chem. 2013 141 3241 3249 10.1016/j.foodchem.2013.05.126 23871083 · DOI
  40. [51]Zou B. Xiao G. Xu Y. Wu J. Yu Y. Fu M. Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway Food Chem. 2018 255 23 30 10.1016/j.foodchem.2018.02.028 29571471 · DOI
  41. [52]Hidalgo C. Torija M. Mas A. Mateo E. Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria Food Microbiol. 2013 34 88 94 10.1016/j.fm.2012.11.019 23498182 · DOI
  42. [53]Hidalgo C. Mateo E. Mas A. Torija M. Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki) Food Microbiol. 2012 30 98 104 10.1016/j.fm.2011.12.017 22265289 · DOI
  43. [54]Ubeda C. Hidalgo C. Torija M. Mas A. Troncoso A. Morales M. Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes LWT 2011 44 1591 1596 10.1016/j.lwt.2011.03.001 · DOI
  44. [55]Ubeda C. Callejón R. Troncoso A. Morales M. Consumer acceptance of new strawberry vinegars by preference mapping Int. J. Food Prop. 2017 20 2760 2771 10.1080/10942912.2016.1252388 · DOI
  45. [56]Ubeda C. Callejón R. Hidalgo C. Torija M. Mas A. Troncoso A. Morales M. Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography—Mass spectrometry method Food Res. Int. 2011 44 259 268 10.1016/j.foodres.2010.10.025 · DOI · Paper page
  46. [57]Nie Y.S. Sun G.R. Zhang X.L. Design of Green Processing Chain for Processing of Ginseng Fruit Vinegar Adv. Mater. Res. 2014 933 988 993 10.4028/www.scientific.net/AMR.933.988 · DOI
  47. [58]Boonsupa W. Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar Walailak J. Sci. Technol. 2018 16 887 896 10.48048/wjst.2019.4562 · DOI
  48. [59]Sossou S.K. Ameyapoh Y. Karou S.D. De Souza C. Study of Pineapple Peelings Processing into Vinegar by Biotechnology Pak. J. Biol. Sci. 2009 12 859 865 10.3923/pjbs.2009.859.865 19803120 · DOI
  49. [61]Grewal H. Tewari H. Kalra K. Vinegar production from substandard fruits Biol. Wastes 1988 26 9 14 10.1016/0269-7483(88)90145-0 · DOI
  50. [62]Hornedo-Ortega R. Fernandez M.A. Cerezo A.B. Garcia-Garcia I. Troncoso A.M. Garcia-Parrilla M.C. Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry J. Food Sci. 2017 82 364 372 10.1111/1750-3841.13624 28071800 · DOI
  51. [63]Koyama M. Ogasawara Y. Endou K. Akano H. Nakajima T. Aoyama T. Nakamura K. Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar Int. J. Food Prop. 2016 20 888 898 10.1080/10942912.2016.1188309 · DOI
  52. [64]Ching T.K. Chin W.H. Ling J.W.A. Lazim A. Fazry S. Lim S.J. Chemical Changes and Optimisation of Acetous Fermentation Time and Mother of Vinegar Concentration in the Production of Vinegar-like Fermented Papaya Beverage Sains Malays. 2018 47 2017 2026 10.17576/jsm-2018-4709-09 · DOI
  53. [65]Fonseca M.D.S. Santos V.A.Q. Calegari G.C. Dekker R.F.H. Barbosa-Dekker A.D.M. Da Cunha M.A.A. Blueberry and honey vinegar: Successive batch production, antioxidant potential and antimicrobial ability Braz. J. Food Technol. 2018 21 10.1590/1981-6723.10117 · DOI
  54. [66]Ubeda C. Callejón R.M. Troncoso A.M. Moreno-Rojas J.M. Peña F. Morales M.L. A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process Food Chem. 2016 192 1051 1059 10.1016/j.foodchem.2015.07.091 26304447 · DOI · Paper page
  55. [67]Su M.-S. Silva J.L. Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) by-products as affected by fermentation Food Chem. 2006 97 447 451 10.1016/j.foodchem.2005.05.023 · DOI · Paper page
  56. [68]Tsen J. Lin Y. Huang H. King V. Studies on the fermentation of tomato juice by using k-carrageenan immobilized lactobacillus acidophilus J. Food Process. Preserv. 2008 32 178 189 10.1111/j.1745-4549.2008.00191.x · DOI
  57. [69]Anthon G.E. Sekine Y. Watanabe N. Barrett D.M. Thermal Inactivation of Pectin Methylesterase, Polygalacturonase, and Peroxidase in Tomato Juice J. Agric. Food Chem. 2002 50 6153 6159 10.1021/jf020462r 12358495 · DOI
  58. [70]Seybold C. Fröhlich K. Bitsch R. Otto A.K. Böhm V. Changes in Contents of Carotenoids and Vitamin E during Tomato Processing J. Agric. Food Chem. 2004 52 7005 7010 10.1021/jf049169c 15537310 · DOI
  59. [71]Ordoudi S.A. Mantzouridou F. Daftsiou E. Malo C. Hatzidimitriou E. Nenadis N. Tsimidou M.Z. Pomegranate juice functional constituents after alcoholic and acetic acid fermentation J. Funct. Foods 2014 8 161 168 10.1016/j.jff.2014.03.015 · DOI
  60. [72]Ameyapoh Y. Leveau J.-Y. Karou S.D. Bouix M. Sossou S.K. De Souza C. Vinegar Production from Togolese Local Variety Mangovi of Mango Mangifera indica Linn. (Anacardiaceae) Pak. J. Biol. Sci. 2010 13 132 137 10.3923/pjbs.2010.132.137 20437702 · DOI · Paper page
  61. [73]Song N. Cho S. Baik S. Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar J. Sci. Food Agric. 2016 96 3723 3730 10.1002/jsfa.7560 26676481 · DOI
  62. [74]Song N.-E. Jeong D.-Y. Baik S.-H. Application of indigenous Saccharomyces cerevisiae to improve the black raspberry (Rubus coreanus Miquel) vinegar fermentation process and its microbiological and physicochemical analysis Food Sci. Biotechnol. 2019 28 481 489 10.1007/s10068-018-0489-8 30956860 PMC6431333 · DOI
  63. [75]Kawa-Rygielska J. Adamenko K. Kucharska A.Z. Piórecki N. Bioactive Compounds in Cornelian Cherry Vinegars Molecules 2018 23 379 10.3390/molecules23020379 PMC6017034 29439411 · DOI
  64. [77]Roda A. De Faveri D.M. Giacosa S. Dordoni R. Lambri M. Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production J. Clean. Prod. 2016 112 4477 4484 10.1016/j.jclepro.2015.07.019 · DOI
  65. [78]Mohamad N.E. Yeap S.K. Lim K.L. Yusof H.M. Beh B.K. Tan S.W. Ho W.Y. Sharifuddin S.A. Jamaluddin A. Long K. Antioxidant effects of pineapple vinegar in reversing of paracetamol-induced liver damage in mice Chin. Med. 2015 10 1 10 10.1186/s13020-015-0030-4 25699088 PMC4333164 · DOI
  66. [80]Leonés A. Durán-Guerrero E. Carbú M. Cantoral J.M. Barroso C.G. Castro R. Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process LWT 2019 100 314 321 10.1016/j.lwt.2018.10.096 · DOI
  67. [82]López N.E.L. Leiva V.U. Carrasco C.A. Development of a distilled-like alcoholic drink from blueberry (Vaccinium corymbosum) cv. Brigitta, and sensory analysis Acta Agron. 2015 65 1 8 10.15446/acag.v65n1.43862 · DOI
  68. [84]Torija M.J. Beltran G. Novo M. Poblet M. Guillamón J.M. Mas A. Rozès N. Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine Int. J. Food Microbiol. 2003 85 127 136 10.1016/S0168-1605(02)00506-8 12810277 · DOI
  69. [85]Morimura S. Ling Z.Y. Kida K. Ethanol production by repeated-batch fermentation at high temperature in a molasses medium containing a high concentration of total sugar by a thermotolerant flocculating yeast with improved salt-tolerance J. Ferment. Bioeng. 1997 83 271 274 10.1016/S0922-338X(97)80991-9 · DOI
  70. [86]Vamvakas S.-S. Kapolos J. Factors affecting yeast ethanol tolerance and fermentation efficiency World J. Microbiol. Biotechnol. 2020 36 1 8 10.1007/s11274-020-02881-8 32656576 · DOI
  71. [87]Silva M.E. Neto A.B.T. Silva W.B. Silva F.L.H. Swarnakar R. Cashew wine vinegar production: Alcoholic and acetic fermentation Braz. J. Chem. Eng. 2007 24 163 169 10.1590/S0104-66322007000200001 · DOI
  72. [89]Ribéreau-Gayon P. Dubourdieu D. Donèche B. Lonvaud A. The Microbiology of Wine and Vinifications Handbook of Enology Wiley Hoboken, NJ, USA 2006
  73. [90]Mamlouk D. Gullo M. Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation Indian J. Microbiol. 2013 53 377 384 10.1007/s12088-013-0414-z 24426139 PMC3779290 · DOI
  74. [92]Tanaka C.A. Ruzon F.I. Caldeirão Rodrigues Miranda L. Galvan D. Spinosa W.A. Castro-Gómez Hernan R.J. Modeling and Kinetics of Bioconversion and Chemical Properties (Wine and Vinegar) from Banana Pulp By-Products Preprints 2016 10.20944/preprints201612.0007.v1 · DOI
  75. [93]Coelho E. Vilanova M. Genisheva Z. Oliveira J.M. Teixeira J.A. Domingues L. Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation LWT 2015 62 1043 1052 10.1016/j.lwt.2015.02.020 · DOI · Paper page
  76. [94]Chanprasartsuk O.-O. Prakitchaiwattana C. Sanguandeekul R. Fleet G.H. Autochthonous yeasts associated with mature pineapple fruits, freshly crushed juice and their ferments; and the chemical changes during natural fermentation Bioresour. Technol. 2010 101 7500 7509 10.1016/j.biortech.2010.04.047 20462752 · DOI
  77. [95]Duarte W.F. Dias D.R. Pereira G.V.D.M. Gervásio I.M. Schwan R.F. Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production J. Ind. Microbiol. Biotechnol. 2009 36 557 569 10.1007/s10295-009-0526-y 19190949 · DOI
  78. [96]Morrissey W. Davenport B. Querol A. Dobson A. The role of indigenous yeasts in traditional Irish cider fermentations J. Appl. Microbiol. 2004 97 647 655 10.1111/j.1365-2672.2004.02354.x 15281947 · DOI
  79. [97]Cavaco T. Longuinho C. Quintas C. De Carvalho I.S. Chemical and Microbial Changes during the Natural Fermentation of Strawberry Tree (Arbutus unedo L.) Fruits J. Food Biochem. 2007 31 715 725 10.1111/j.1745-4514.2007.00138.x · DOI
  80. [98]Beltran G. Torija M.J. Novo M. Ferrer N. Poblet M. Guillamón J.M. Rozès N. Mas A. Analysis of yeast populations during alcoholic fermentation: A six year follow-up study Syst. Appl. Microbiol. 2002 25 287 293 10.1078/0723-2020-00097 12353885 · DOI
  81. [99]Ivit N.N. Longo R. Kemp B. The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine Fermentation 2020 6 77 10.3390/fermentation6030077 · DOI
  82. [100]Benito S. Calderón F. The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters Fermentation 2019 5 54 10.3390/fermentation5030054 · DOI
  83. [101]Giudici P. Gullo M. Solieri L. Traditional Balsamic Vinegar Vinegars of the World Springer Science and Business Media LLC Berlin/Heidelberg, Germany 2009 157 177
  84. [102]Štornik A. Skok B. Trček J. Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar Food Technol. Biotechnol. 2016 54 113 119 10.17113/ftb.54.01.16.4082 27904401 PMC5105631 · DOI
  85. [104]Degre R. Selection and commercial cultivation of wine yeast and bacteria Wine Microbiology and Biotechnology Fleet G. Taylor & Francis London, UK 1993 421 448
  86. [105]Mohamad N.E. Yeap S.K. Beh B.K. Romli M.F. Yusof H.M. Kristeen-Teo Y.W. Sharifuddin S.A. Long K. Alitheen N.B. Comparison of in vivo toxicity, antioxidant and immunomodulatory activities of coconut, nipah and pineapple juice vinegars J. Sci. Food Agric. 2018 98 534 540 10.1002/jsfa.8491 28631270 · DOI
  87. [106]Budak N.H. Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars J. Food Sci. Technol. 2016 54 62 70 10.1007/s13197-016-2434-2 28242904 PMC5305702 · DOI
  88. [107]Seo K.-I. Lee J. Choi R.-Y. Lee H.-I. Lee J.-H. Jeong Y.-K. Kim M.-J. Lee M.-K. Anti-obesity and anti-insulin resistance effects of tomato vinegar beverage in diet-induced obese mice Food Funct. 2014 5 1579 10.1039/c4fo00135d 24867606 · DOI
  89. [108]Moon Y.-J. Choi D.-S. Oh S.-H. Song Y.-S. Cha Y.-S. Effects of persimmon-vinegar on lipid and carnitine profiles in mice Food Sci. Biotechnol. 2010 19 343 348 10.1007/s10068-010-0049-3 · DOI
  90. [109]Xiang J.L. Du L. Liu Z.J. Li X.L. Luo L. Zhu W.X. Changes in biochemical parameters and organic acid content during liquid fermentation of peach vinegar Mod. Food Sci. Technol. 2015 31 193 198 10.13982/j.mfst.1673-9078.2015.5.031 · DOI
  91. [110]Huh W.-K. Lee B.-H. Kim S.-T. Kim Y.-R. Rhie G.-E. Baek Y.-W. Hwang C.-S. Lee J.-S. Kang S.-O. D-Erythroascorbic acid is an important antioxidant molecule in Saccharomyces cerevisiae Mol. Microbiol. 1998 30 895 903 10.1046/j.1365-2958.1998.01133.x 10094636 · DOI
  92. [111]Lorenzini M. Simonato B. Slaghenaufi D. Ugliano M. Zapparoli G. Assessment of yeasts for apple juice fermentation and production of cider volatile compounds LWT 2019 99 224 230 10.1016/j.lwt.2018.09.075 · DOI
  93. [112]Duarte W.F. Dias D.R. Oliveira J.M. Vilanova M. Teixeira J.A. E Silva J.B.A. Schwan R.F. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds Food Res. Int. 2010 43 2303 2314 10.1016/j.foodres.2010.08.003 · DOI
  94. [113]De Backer L. Devleminck S. Willaert R. Baron G. Reaction and diffusion in a gel membrane reactor containing immobilized cells Biotechnol. Bioeng. 1992 40 322 328 10.1002/bit.260400217 18601119 · DOI
  95. [114]Nath S. Chand S. Mass Transfer and Biochemical Reaction in Immobilized Cell Packed Bed Reactors: Correlation of Experiment with Theory J. Chem. Technol. Biotechnol. 1996 66 286 292 10.1002/(SICI)1097-4660(199607)66:3<286::AID-JCTB492>3.0.CO;2-Q · DOI
  96. [115]Nie Z. Zheng Y. Wang M. Han Y. Wang Y. Luo J. Niu D. Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar Bioresour. Technol. 2013 148 325 333 10.1016/j.biortech.2013.08.152 24055975 · DOI
  97. [116]Sun D.-W. Advances in Vinegar Production 1st ed. Bekatorou A. CRC Press Boca Raton, FL, USA 2019 9781351208475
  98. [117]Solieri L. Giudici P. Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques Vinegars of the World Springer Berlin/Heidelberg, Germany 2009 41 59
  99. [118]Garrido-Vidal D. Pizarro C. González-Sáiz J.M. Study of Process Variables in Industrial Acetic Fermentation by a Continuous Pilot Fermentor and Response Surfaces Biotechnol. Prog. 2003 19 1468 1479 10.1021/bp034055r 14524708 · DOI
  100. [119]Davies C.V. Gerard L.M. Ferreyra M.M. Schvab M.D.C. Solda C.A. Bioactive compounds and antioxidant activity analysis during orange vinegar production Food Sci. Technol. 2017 37 449 455 10.1590/1678-457x.20816 · DOI
  101. [120]Maal K.B. Shafiei R. A Thermotolerant Acetobacter Strain Isolated from Iranian Peach Suitable for Industrial Microbiology Asian J. Biol. Sci. 2011 4 244 251 10.3923/ajbs.2011.244.251 · DOI
  102. [121]Ndoye B. Lebecque S. Dubois-Dauphin R. Tounkara L. Guiro A.-T. Kere C. Diawara B. Thonart P. Thermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar Enzym. Microb. Technol. 2006 39 916 923 10.1016/j.enzmictec.2006.01.020 · DOI · Paper page
  103. [123]Fregapane G. Rubio-Fernández H. Salvador M. Influence of fermentation temperature on semi-continuous acetification for wine vinegar production Eur. Food Res. Technol. 2001 213 62 66 10.1007/s002170100348 · DOI
  104. [125]Trček J. Barja F. Updates on quick identification of acetic acid bacteria with a focus on the 16S–23S rRNA gene internal transcribed spacer and the analysis of cell proteins by MALDI-TOF mass spectrometry Int. J. Food Microbiol. 2015 196 137 144 10.1016/j.ijfoodmicro.2014.12.003 25589227 · DOI
  105. [126]Saeki A. Application of gluconobacter oxydans subsp. sphaericus IFO 12467 to vinegar production J. Ferment. Bioeng. 1993 75 232 234 10.1016/0922-338X(93)90124-Q · DOI
  106. [127]Pinto L. Malfeito-Ferreira M. Quintieri L. Silva A. Baruzzi F. Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources Int. J. Food Microbiol. 2019 296 65 74 10.1016/j.ijfoodmicro.2019.02.022 30851642 · DOI
  107. [128]Prieto C. Saenz C. Silva P. Loyola E. Balsamic Type Vinegar from Colored Ecotypes of Cactus Pear (Opuntia Ficus-Indica) Acta Hortic. 2009 811 123 126 10.17660/ActaHortic.2009.811.12 · DOI
  108. [129]Molelekoa T.J. Regnier T. Da Silva L.S. Augustyn W.A. Potential of marula (Sclerocarya birrea subsp. caffra) waste for the production of vinegar through surface and submerged fermentation S. Afr. J. Sci. 2018 114 1 6 10.17159/sajs.2018/4874 · DOI
  109. [130]Conner H.A. Allgeier R.J. Vinegar: Its History and Development Adv. Virus Res. 1976 20 81 133 10.1016/s0065-2164(08)70110-2 · DOI
  110. [131]García-García I. Santos-Dueñas C. Jiménez-Ot J. Jiménez Hornero J. Vinegar Engineering Vinegars of the World Springer Berlin/Heidelberg, Germany 2009 97 120
  111. [133]Tesfaye W. Garcia-Parrilla M.C. Troncoso A.M. Set Up and Optimization of a Laboratory Scale Fermentor for the Production of Wine Vinegar J. Inst. Brew. 2000 106 215 220 10.1002/j.2050-0416.2000.tb00060.x · DOI
  112. [134]Cañete-Rodríguez A.M. Santos-Dueñas I.M. Jiménez-Hornero J.E. Ehrenreich A. Liebl W. García-García I. Gluconic acid: Properties, production methods and applications—An excellent opportunity for agro-industrial by-products and waste bio-valorization Process. Biochem. 2016 51 1891 1903 10.1016/j.procbio.2016.08.028 · DOI
  113. [135]Sainz F. Navarro D. Mateo E. Torija M. Mas A. Comparison of d-gluconic acid production in selected strains of acetic acid bacteria Int. J. Food Microbiol. 2016 222 40 47 10.1016/j.ijfoodmicro.2016.01.015 26848948 · DOI
  114. [136]Raspor P. Goranovič D. Biotechnological Applications of Acetic Acid Bacteria Crit. Rev. Biotechnol. 2008 28 101 124 10.1080/07388550802046749 18568850 · DOI · Paper page
  115. [137]De Ory I. Romero L.E. Cantero D. Maximum yield acetic acid fermenter Bioprocess Biosyst. Eng. 1999 21 187 190 10.1007/s004490050661 · DOI
  116. [138]De Ory I. Romero L.E. Cantero D. Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production J. Food Eng. 2004 63 39 45 10.1016/S0260-8774(03)00280-2 · DOI
  117. [139]Turhan E.Ü. Canbas A. Chemical and Sensory Properties of Vinegar from Dimrit Grape by Submerged and Surface Method GIDA J. Food 2016 1 7 10.15237/gida.gd15043 · DOI

Cited by

Sorted by citations

Authors
Luzón-Quintana, L. M., Castro, R., & Durán-Guerrero, E.
Affiliations
  • Universidad de Cádiz (ES)
  • Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, Campus Universitario de Puerto Real, s/n, Puerto Real, 11510 Cadiz, Spain
Corresponding author
Castro, Remedios
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2021-04-26
Volume
10
Issue
5
Pages
945
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods10050945
PMC
PMC8145929
OpenAlex
W3157667493
Cited by
110
References
12
Citations by year
2026: 9 · 2025: 22 · 2024: 27 · 2023: 22 · 2022: 25 · 2021: 5
FWCI
1.79
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • RODIN (Universidad de Cádiz) (submittedVersion, cc-by)
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 › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
fruit vinegar, vinegar production, fruit by-products, alcoholic fermentation, acetification, surface fermentation, submerged fermentation, spontaneous fermentation, inoculated fermentation, thermotolerant bacteria, high hydrostatic pressure, ultrasound, microwave processing, pulsed electric field, physicochemical properties, sensory properties

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review