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The characteristic volatile profile of the Spanish Vinagre de Jerez (VJ), Vinagre de Condado de Huelva (VC) and Vinagre de Montilla-Moriles (VMM) protected designation of origin (PDO) wine vinegars has been studied and compared for the first time by headspace stir bar sorptive extraction-gas chromatography–mass spectrometry (HSSE-GC–MS). The possible markers of each category and PDO were assessed. Acetates were the majority group in all vinegars, while ketones, C13-norisoprenoids and volatile phenols showed significant differences between the three PDOs. Analysis of variance (ANOVA), heatmap and partial least squares-discriminant analysis (PLS-DA) were performed. According to these results, 1-heptanol, methyl nonanoate, 2-methylbutanoic acid, 2,2,6-trimethyl-cyclohexanone, trans-2-decenal, eucalyptol and α-terpineol, were the most significant compounds for differentiating of VC, diacetyl and acetoin, ethyl 3-ethoxypropanoate, 2- and 3-heptanone, 2-methyl-1-hexadecanol, 1-octen-3-ol, p-Cresol and camphene for VMM; and β-damascenone, 5-hydroxymethylfurfural, 3-heptanol, trans-2-hexen-1-ol and trans-2-hexen-1-yl acetate for VJ. Classification results showed that 100% of PDO samples were correctly classified, reaffirming the utility of the volatile profiles for classifying and authenticating wine vinegar PDOs., The authors would like to thank the Spanish Regulatory Councils of the wine vinegar PDOs for their invaluable help with the acquisition of the samples. This work was supported by “Consejería de Economía, Innovación y Ciencia, Junta de Andalucía” [P12-AGR-1601]; the FPU scholarship of “Ministerio de Educación, Cultura y Deporte” [FPU014/01247], and PIF scholarship of “I + D + i Universidad de Sevilla” [VI PPITUS 2017].

In this research, bacterial cellulose (BC) was produced from Komagataeibacter xylinus S4 isolated from home-made wine vinegar (Denizli-Çal) and characterized through morphological and biochemical analyses. K. xylinus was identified by 16S rDNA sequence analysis. The wet (51.8-52.8 g) and dry (0.43-0.735 g) weights of the produced BC were measured. The morphology of cellulose pellicles was examined by scanning electron microscopy (SEM) and a dense nanofiber network was observed. TGA analysis showed that the weight loss in the dehydration step in the BC samples occurred between 50 °C and 150 °C, while the decomposition step took place between 215 °C and 228 °C. Also, the cytotoxic effect, moisture content, water retention capacity and swelling behavior of BC were evaluated. In vitro assays demonstrated that BC had no significant cytotoxic effect. It was found that BC had antibacterial and antibiofilm potential (antibacterial effect>antibiofilm effect). All the results clearly showed that the produced BC can be considered as a safe material for different purposes, such as wound dressings. © 2021, Publishing House of the Romanian Academy. All rights reserved.

3 Tablas.-- 3 Figuras.-- 2 Figuras suplementarias, High-quality wine vinegars protected by the indication “Protected Designation of Origin” (PDO) need efficient tools to protect their brands and prevent adulteration and unfair competition. In this sense, Near-Infrared spectroscopy (NIRs) combined with chemometrics has demonstrated its usefulness in food authentication. This work assessed NIRs and Chemometrics as a rapid and non-destructive methodology for this purpose. In this study, 83 high-quality wine vinegars of the Spanish PDOs “Vinagre de Jerez” “Vinagre de Condado de Huelva” and “Vinagre de Montilla-Moriles” of different categories, and 11 wine vinegars without PDO, were analyzed in the range 12000-4000 cm. Principal component analysis (PCA) was performed to explore the spectra and Partial Least Squares-Discriminant Analysis (PLS-DA) was used to build classification models. The high ability of prediction obtained (>90% correct classification) demonstrated the usefulness of this methodology for authentication of PDO wine vinegars and their categories., The authors would like to thank the Spanish Regulatory Councils of the wine vinegars PDOs for their invaluable help with the acquisition of the samples for the study. Authors also thank University of Copenhagen, specifically to Professor Franciscus Winfried J van der Berg and the department of food science for providing the equipment and their knowledge in the methodology. This work was supported by “Consejeria de Economía, Innovación y Ciencia” of “Junta de Andalucia” [P12-AGR-1601], and “Ministerio de Educación Cultura y Deporte” (MECD, Spanish Government) for the FPU pre-doctoral fellowship [grant number FPU2014/01247].

1 Figura.-- 4 Tablas, Wine vinegar is an increasingly appreciated product in Europe and some high-quality vinegars have been certified with “Protected Designation of Origin” (PDO) to preserve and control their production methods. Spain has three of the five PDO wine vinegars existing in Europe. A tentative study was carried out to assess the utility of stable isotope analysis (δC and δO) for the characterization of those Spanish wine vinegars and if the values obtained could be used as a fingerprint of their geographical origin compared with other regions. A total of 35 wine vinegar samples, belonging to the three Southern Spain PDOs and three Northern Spain non-PDO regions, were analyzed for their isotopic composition. Our analysis revealed that most of the Spanish vinegars presented δC values that were in agreement with some other isotopic studies about Mediterranean vinegars, since all the samples were under − 20‰ and the vast majority of them were below − 24‰. On the other hand, the δO analysis confirmed its utility for discriminating all the Spanish vinegars according to the three geographical coordinates (latitude, longitude and altitude). Positive mean values were associated to Southern vinegars (2.16 ± 1.59‰) and negative δO values were related with Northern vinegars (− 2.93 ± 2.82‰). We also found a highly significant (p < 0.001) correlation of δO with altitude (R = − 0.48) and longitude (R = 0.36), which allowed us to conclude that δO analysis could be used as a fingerprint of the geographical origin in Spanish wine vinegars., This work was supported by the “Consejería de Economía, Innovación y Ciencia, Junta de Andalucía” under the project P12-AGR-1601. We thank the Regulatory Councils of each Protected Designation of Origin—“Vinagre de Jerez” (“Sherry wine vinegar”), “Vinagre de Montilla-Moriles” and “Vinagre de Condado de Huelva”—for supplying the wine vinegar samples. We also acknowledge the Mass Spectrometry Services (Stable Isotopes Laboratory) of the Autonomic University of Madrid for the isotopic analyses and the mass spectrometry instruments (Dr. Ramón Redondo and Dr. Vanessa Peiro).

The addition of E-150d caramel, known as grape-must caramel in vinegars, is a legal but without limitation practice in Spanish wine vinegars, as those with a protected designation of origin (PDO), for unifying the final colour of different batches and barrels. It is also used in the production of ‘Balsamic vinegar of Modena’ vinegars, with a maximum addition fixed at 2% v/v by law. Although its quantification in vinegars was studied by other techniques, there is still not any official method for it. Therefore, UV–vis spectroscopy was assessed as a quick analytical method able to quantify grape-must caramel in Balsamic vinegars of Modena and Spanish PDO wine vinegars. Univariate and multivariate calibrations were assessed for this quantification. Results demonstrated the ability of UV–vis spectroscopy coupled with multivariate calibration in the quantification of grape-must caramel, predicting caramel amounts under 2% v/v in both Balsamic and PDO wine vinegars. Fil: Ríos Reina, Rocío. Universidad de Sevilla; España Fil: Azcarate, Silvina Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina Fil: Camiña, José Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina Fil: Callejón, Raquel M.. Universidad de Sevilla; España

A practice in wine vinegar production is the addition of grape-must caramel to correct and unify the final colour of different batches. Although current legislation allows it, the effect in vinegars’ quality has not been studied yet and it can become a fraud when it is used to simulate the effect of a longer ageing. Therefore, the aim of this work was to assess multidimensional fluorescence as a cost-effective and fast technique for detecting and quantifying grape-must caramel in vinegars. Different amounts of grape-must caramel and multivariate data analysis, as Parallel Factor Analysis (PARAFAC), N-way partial least squares and partial least squares discrimination and regression (NPLS-DA, PLS-DA and NPLS) were studied. Triangle sensory test was also performed. Results demonstrated the ability of this methodology in the detection and quantification of grape-must caramel (low prediction errors, RMSEP ≈ 0.24) and the effects that grape-must caramel has upon a PDO vinegar’s final quality. Fil: Ríos Reina, Rocío. Universidad de Sevilla; España Fil: Ocaña, Juan A.. Universidad de Sevilla; España Fil: Azcarate, Silvana Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina Fil: Pérez Bernal, Juan L.. Universidad de Sevilla; España Fil: Villar Navarro, Mercedes. Universidad de Sevilla; España Fil: Callejón, Raquel M.. Universidad de Sevilla; España

High acidity vinegar using grape concentrate was manufactured by fed-batch fermentation without additional chemical nutrients. Physicochemical properties and volatile components were investigated at different wine vinegar fermentation stages (stages 1–4) and at different initial alcohol concentrations (IAC, 6–9%). Acetic acid production showed a high yield and a rapid increase with an IAC=6%. The contents of reducing sugar, free amino acids, total phenolics, and overall volatiles increased during stage 4 (high acidity vinegar) most likely due to addition of a feeding solution. High acidity vinegar produced using a fed-batch culture at an IAC of 6% is a source of functional constituents with improved physicochemical and volatile properties, compared to moderate acidity vinegar.

30 Páginas; 3 Tablas; 3 Figuras, This work assesses the potential of multidimensional fluorescence spectroscopy combined with chemometrics for characterization and authentication of Spanish Protected Designation of Origin (PDO) wine vinegars. Seventy-nine vinegars of different categories (aged and sweet) belonging to the Spanish PDOs “Vinagre de Jerez”, “Vinagre de Montilla-Moriles” and “Vinagre de Condado de Huelva”, were analyzed by excitation-emission fluorescence spectroscopy. A visual assessment of fluorescence landscapes pointed out different trends with vinegar categories. PARAllel FACtor analysis (PARAFAC) extracted the potential fluorophores and their values in the PDO vinegars. This information, coupled with different classification methods (Partial Least Square Discrimination Analysis “PLS-DA” and Support Vectors Machines “SVM”), was able to discriminate the wine vinegar category within each PDO, for which SVM models obtained better results (>92% of classification). In each category, SVM also allows the differentiation between PDOs. The proposed methodology could be used as an analysis method for the authentication of Spanish PDO wine vinegars., The authors want to thank “Consejería de Economía, Innovación y Ciencia” of the “Junta de Andalucía” for the financial support provided through the project P12-AGR-1601, and the Spanish Regulatory Councils of the wine vinegar PDOs for their invaluable help with the acquisition of the samples for this study. In addition, authors want to thanks “Ministerio de Educación, Cultura y Deporte” (MECD, Spanish Government) for the FPU pre-doctoral fellowship and UPV/EHU (University of the Basque Country) for the grant received from the program ‘‘Contratación de Doctores Recientes”.

Several experiments of maceration of a Sherry wine vinegar with different fruits (orange, lemon, strawberry, grapefruit, and lime) have been carried out. After a preliminary study (only peel, no heating and 7 days as maximum time of maceration), parameters such as volatile compounds and sensory characteristics were determined in Sherry wine vinegars macerated with two amounts of peel (100 and 200 g/L) and for two maceration times (3 and 7 days). For volatile compounds, the statistical studies revealed that the factor “fruit” was the most significant with those vinegars obtained from lime, lemon and orange characterized by a high content in terpenic compounds. For those vinegars macerated with orange, high contents in several esters, alcohols, aldehydes and acetates were also observed. The vinegars macerated with strawberry showed very similar volatile profiles to that corresponding to the vinegar without maceration (control vinegar). In the case of the sensory study, the judges (from 12 to 15) preferred different amounts of fruit and maceration time for each fruit. For those vinegars macerated with orange and lime, which were the most preferred by the judges, the best qualifications corresponded to those macerated with the highest amount of fruit.

8 páginas.-- 3 figuras.-- 4 tablas.-- 45 referencias.-- Supplementary data related to this article can be found at http://dx.doi.org/10.1016/j.foodcont.2016.12.006, Wine vinegars from three Protected Designations of Origin (PDO), . Vinagre de Jerez (J), . Vinagre de Montilla-Moriles (MM) and . Vinagre del Condado de Huelva (CH) from Andalusia, Southern Spain, were investigated for their mineral elements content. Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, S, Sr, V and Zn were determined by inductively coupled plasma optical-emission (ICP-OES). Jerez vinegars had a statistically significant higher Sr content than the others, while with respect to B the same was true for Montilla-Moriles vinegars. Moreover, the ageing time of the vinegars clearly played a role in vinegar mineral content, with higher mineral levels found in aged vinegars than in young ones, especially in samples from Condado de Huelva. Multivariate analysis was performed in order to assess if the vinegars' geographical classification was possible through their elemental profile. Classification models were obtained by LDA and SVM, achieving good prediction abilities, 73 and 80%, respectively, This work was supported by the Junta de Andalucía Consejería de Economía, Innovacion y Ciencia, under project P12-AGR-1601

Production of wine vinegar by fermenting dried grapes and rehydrating with tap water is not allowed by European Regulations. In this study we proved experimentally that δ 18 O analysis of beverage water, officially used to detect the watering of wine and rehydration of concentrated fruit juice, can also be applied to vinegar to detect this kind of fraud. We considered fourteen production chains from wine to the corresponding raw vinegar and diluted vinegar (6% of acidity), and the official European wine databank established according to EU Reg. 555/2008 . δ 18 O limit values of −2‰ and −5‰ were defined for raw and diluted vinegars produced from fresh grapes. Values lower than these limits indicate a significant addition of water to a starting matrix with a sugar concentration much higher than fresh grapes. On this basis, more than 60% of 92 suspicious wine vinegars imported to the Italian market were shown not to be authentic, but rather obtained by diluting a concentrated source such as dried grapes with water.

BACKGROUND: Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. RESULTS: Based on the sensory analysis, 50 g kg−1 of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg−1 was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and ‘purchase intent’, the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. CONCLUSION: New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company. © 2012 Society of Chemical Industry

A study of accelerated aging on an industrial scale, employing both microoxygenation and oak chips, of a Sherry wine vinegar has been carried out. The effect of these two factors, microoxygenation and oak chips, on polyphenolic and volatile compounds, and sensorial parameters has been evaluated. The dose of oxygen applied to the vinegar and the use of chips provoke important changes in its content in polyphenols and volatile compounds and make it similar to the profile obtained using traditional aging. An alternative method of aging is proposed, using 5 g/L of chips and a dose of oxygen around 70 mL/L month. With the proposed method, and according to the sensorial and analytical results obtained, vinegars similar to those traditionally aged can be obtained by accelerated aging with microoxygenation and chips in shorter periods of time. In our case, a final reduction of 86% of time is achieved with the proposed method.

Changes in the volatile components of red wine vinegars and balsamic vinegars were investigated during 1 year of aging in wood barrels and bottles. Barrels of four different woods (oak, chestnut, acacia and cherry) were used. A total of 57 volatile compounds were analysed by Gas Chromatography–Flame Ionization Detection (GC–FID) and Headspace Sorptive Extraction GC–Mass Spectrometry (HSSE-TD–GC–MS). We observed significant increases in the total content of volatile compounds only for balsamic vinegars. The concentrations of ethyl furoate, ethyl benzoate, benzaldehyde and acetophenone were highest in cherry barrels. These compounds, then, seem to be characteristic of this wood. Oak lactones presented the highest increases for vinegars aged in oak. Eugenol was only present in vinegars aged in chestnut and oak barrels. Oak and cherry seem to be the best type of wood for aging of vinegar due to their distinctive aromatic characteristics.

Technical improvement of vinegar production encompasses essential modifications to obtain quality products in a relatively short period of time. There are mainly two types of acetic fermentation processes to elaborate vinegar: surface and submerged culture system. High quality products are elaborated by the surface culture system. Quality, as a degree of excellence, is a subjective concept where human sensory organs play an important role to determine the acceptability of a product by the consumer. The quality of vinegars can be evaluated by using a trained sensory panel, but more rapid and objective characterization is achieved by instrumental measurements. Physicochemical analyses are generally aimed at meeting of legislative requirements for the quality, safety and characterization of foods or condiments like vinegar. Sensory analysis is a good tool to determine the category and degree of acceptance of given vinegars. Unfortunately, sensory analysis of vinegar is very difficult to perform since the pun...

ブドウおよびリンゴ果汁を原料とする果実酢のモデル発酵試験を行い，各発酵段階における脂肪酸成分を分析した．（1）ベリーA種のワインでは，果汁と比べ，相対的にC16 : 0酸とC18 : 0酸の割合の増加ならびにC18 : 2酸とC18 : 3酸の減少が認められた．このワインを原料とするブドウ酢の脂肪酸成分の変化は大きくなかったが，C18 : 1酸の増加が特徴的であった．（2）甲州種のワインの脂肪酸組成は，果汁のそれと類似したが，ベリーA種とはやや異なった．しかし，このブドウ酢は，ベリーA種のブドウ酢と質的および量的に類似した脂肪酸成分となった．（3）リンゴ酒では果汁と比べ，相対的なC18 : 1酸の増加とC18 : 2酸の減少が観察された．このリンゴ酒を原料とするリンゴ酢の脂肪酸成分の変化は，ブドウ酢と同様にC16 : 0酸とC18 : 0酸の増加であった．（4）このように原料果汁は，それぞれ固有の脂肪酸組成を有していたが，果実酢になるといずれも類似した脂肪酸成分となった．（5）キャピラリGC分析の結果，酢酸発酵で酢酸菌体由来のC18 : 111酸が，果実酢中に移行することが示された．（6）C18 : 111酸は市販10種の果実酢中にも検出され，C18 : 111酸/（C18 : 19酸＋C18 : 111酸）比を算出すると0.07～0.59であった．

A decolourisation process using ion-exchange resins (Lewatit S-5328-A) was applied to wine vinegar on a pilot scale. In the fixed experimental conditions, the decolourisation efficiency (DE) was 75.5% and the total phenolic compounds removed (DPTI) was 60%. Additional analysis of the adsorption selectivity of the ion exchange showed that the phenolic fraction involved in browning decreased. The resin had a greater affinity for the hydroxycinnamic acids (99% removed), (+) catechin and gallic acid (both 85% removed). Vinegar colour enhancement was also conducted. The colour of a browned vinegar improved to normal values after the adsorption process.

The malt vinegar is very popular in England, being prepared from barley malt using a method resembling to the one used to produce the wine vinegar. It has a strong taste and a medium acidity. Regarding the fact that it is not very common in Romania, the aim of the study was flavouring the malt vinegar with seasoning plants for a high concentration of antioxidants, flavour and also for making it more popular amongst consumers. Two types of flavoured malt vinegar were obtained, one of them with turmeric and the other one with rosemary, pepper and grain mustard. In order to characterize the new products, several physicochemical analyses were conducted (antioxidant capacity, total extract and acidity).

Aluminium is not an essential element to humans, and is considered to be a toxic metal ion. Since Al pans are the most commonly used cooking utensils in rural places an acoustic wave sensor was developed to quantify the amount of metal leaching when cooking some recipes. Sensitive layer of the sensor consists of a membrane with a specific ionophore for the aluminium, in a PVC/plasticizer matrix. Red cabbage samples cooked with different acidic additives (lemon juice, wine vinegar and cider apple vinegar) showed that low pH values increased leaching of aluminium. Red cabbage cooked with lemon juice at pH 2.6 showed 5.1 mg Al/100 g red cabbage. Tomato sauce cooked with and without sugar, showed 2.7 ± 0.2 and 4.9 ± 0.2 mg Al/100 g tomato sauce, respectively. The same samples, stored in aluminium containers in a refrigerator for 48 h, showed 2.8 ± 0.2 and 5.0 ± 0.2 mg Al/100 g tomato sauce, respectively. Results obtained with the new piezoelectric aluminium sensor are not statistically significant different ( α = 0.05), both in terms of accuracy and precision, from the ones obtained by UV–vis methodology.

“Nikogori” extracted from cooked fish or meat has been noted as an easy-to-eat food for old aged people and those with medical problems associated with swallowing. The unique texture of “Nikogori” is the source of its good taste.We investigated the effects of adding seasonings (soy sauce, rice vinegar, wine vinegar, milk and mayonnaise) and changes in the processing of “Nikogori” made from chicken on the physical properties of “Nikogori”.We examined the rheological properties of “Nikogori” using dynamic viscoelasticity, rupture characteristics, lightness, pH, 17O-NMR data and microscopy. Also, the relationship between the change in the quantity of collagen and the molecular weight distribution of the gelatin was studied by electrophoresis.As a result, the mechanical properties of the “Nikogori” were found to be dependent on the presence of the seasonings, such as wine vinegar, rice vinegar or mayonnaise.We found that the pH and fats of the solution had an influence on the solubilization of the collagen and gelation. When meat was heated in a low pH solution (adding wine vinegar or rice vinegar), the collagen was eluted very well, turned into gelatin and formed stronger gels.On the other hand, when mayonnaise was added to the “Nikogori”, they formed weaker gels. When we prepared a model gel with added fats, it formed weaker gels and its spin-lattice relaxation times (T1) based on the 17O-NMR data tended to be shorter as the molecular motion in the solution was retarded.

A beverage made of wine vinegar and grape juice (Budo-no-megumi™) was recently developed for people who wish to obtain effective amount of both polyphenols and vinegar for their health. In this study, we assessed its cardiovascular effects using an in vivo pentobarbital-anesthetized rat. A recommended dose of the beverage (3 ml/kg, p.o.) decreased the heart rate and mean blood pressure, while no significant change was detected in the electrocardiogram parameters (n = 6). These results suggest that the new beverage may be useful for people who are worried about palpitation and/or hypertension. More work will be required to estimate which components in the beverage are essential to the current results in addition to establishing its long-term efficacy.

Wine vinegar is produced in most Mediterranean countries and extensively used as a condiment, acidifying and food preserving agent. Traditional production requires maturation in wood for many years to obtain a high acetic degree and the resulting product is relatively expensive. New technologies are being designed to overcome this difficulty with the objective of producing vinegars with a similar quality and at the same time less expensive. These methods of production involve the use of submerged bacterial culture and a continuous aeration system. Recent research is focussed in improving yield and quality of the final product.

This paper describes semi-continuous acetic acid fermentations for wine vinegar production performed isothermally and using temperature gradients in order to determine the influence of temperature on this industrial biotransformation. Acetifications were conduced in 6- to 100-l reactors. Overall process productivity improved about 15–20% using a temperature gradient. An initial temperature of 32 °C was employed until the product concentration reached 90–95 g/l/h. Thereafter, the temperature was gradually reduced to 30 °C until the end of the production cycle. Under these operating conditions, the 100-l acetator yielded an overall productivity of 1.84±0.03 g/l/h, a maximum acetification rate of 2.10±0.02 g/l/h, a 94.3±0.4% process yield, and a final acetic acid concentration of 116.0±0.9 g/l.

Little is known about the change of phenolic compounds and total phenolic content by the acetification process. The aim of this study was to assess the contents of selected phenolic compounds of cider and red and white wines in comparison to phenolic profiles in corresponding vinegars by using a new HPLC method for the simultaneous separation and quantification of polar phenolic acids and less polar flavonoids. Identifications were made by retention times and by means of mass spectra. Additionally, total phenolic contents of wines and vinegars were determined photometrically. The decrease in total phenol content by the acetification process was highest for cider vinegars (40%) and lower for red and white wine vinegars (13 and 8%, respectively). A decrease in the contents of individual phenolic compounds of vinegars from white white and ciders was not observed. In contrast, the contents of individual phenolic compounds in red wine vinegar decreased ∼50%. Keywords: Wine; vinegar; phenolic compounds; HPLC; m...

Wine and cider vinegars currently attract growing interest from consumers, giving rise to a consequent increase in supply. A full appreciation of their quality is only possible, however, through recognition of their superior quality when compared with vinegars produced from raw materials of inferior quality. Therefore, it is necessary to pinpoint the parameters that define the quality of these products. Chemico-physical and sensory analysis has been used to draw up artificial neural networks (ANNs), on the basis of a vast sampling of vinegars from various countries, produced from a variety of raw materials, that was already subjected to multivariate statistical analysis. Among the chemical parameters, polyalcohols and other elements such as pH, tartaric acid and proline proved to be highly reliable, whereas other volatile substances and the results of sensory analysis were not very discriminating and could not be used to re-classify samples of unknown origin. The positive results obtained indicate that ANNs are a powerful mathematical tool, since they can be used to construct models that predict the botanical origin of the product and to re-classify samples of unknown origin, without any initial restrictive hypothesis. © 1998 Society of Chemical Industry.

The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures. The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging. This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties.

In this work we studied odor-active compounds by gas chromatography-olfactometry in strawberry vinegars obtained by means of double fermentation. Two types of alcoholic fermentation were performed: spontaneous and inoculated. The results show that, during the production process, aromatic compounds characteristic of strawberry (furaneol, mesifuraneol, and γ-decalactone) were preserved and those typical of vinegar (diacetyl, acetic, and isovaleric acids) appeared. Inoculated wine vinegar had more odor zones with high modified frequency (MF) than did spontaneous wine vinegar. The MF of odor zones tentatively identified as acetic, butyric, isovaleric, phenylacetic acids, 2-phenylethanol, pantolactone+furaneol, γ-decalactone, p-vinylguiacol, sotolon, and vanillin point to these compounds as possible impact odorants in strawberry vinegars.

The occurrence of tetrahydro-β-carboline-3-carboxylic acids (THβC-3-COOHs) in foodstuffs was investigated. Spectral and chromatographic data showed the occurrence of 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (THCA) and 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCA) in foodstuffs. The content of THβC-3-COOHs given as a sum of both THCA and MTCA was as follows: soy sauce, 94−517 mg/L; seasoning, 0.75−32.8 μg/g; table wine, 1.7−6.6 mg/L; beer, 0.3−17.9 mg/L; cider, 0.06−0.2 mg/L; liquor, 0−7.6 mg/L; wine vinegar, 3.9−9.7 mg/L; cider vinegar, 0.19−1 mg/L; yogurt, 0.05−0.15 μg/g; cheese, 0−3.4 μg/g; soft drinks, 0−0.45 mg/L; fruit juices, 0.1−5.1 mg/L; smoked fish, 0.08−0.4 μg/g; and bread, 0.16−3 μg/g. Usually MTCA was the major substance within THβC-3-COOHs, but bread and smoked fish contained more THCA. Experiments in which foodstuffs were spiked with formaldehyde and acetaldehyde proved the chemical formation of THCA and MTCA, respectively. It is concluded that the exogenous intak...

10.1016/j.foodres.2012.12.055 The low recovery of acetic acid bacteria (AAB) on solid media is one of the biggest hurdles to studying the microbiota present in vinegar production. For this reason, we carried out a comparative analysis between culture-dependent and independent methods to evaluate if the main AAB species isolated by plating are representative of the microbiota present. 265 isolates from two different culture media were identified and characterized by the 16S rRNA gene PCR-RFLP, ERIC-PCR and (GTG)5-rep-PCR. Additionally, a phylogenetic analysis using the 16S rRNA gene was performed. Finally, qualitative and quantitative culture-independent techniques (DGGE-PCR, 16S rRNA gene PCR-RFLP and Real Time PCR) were used for detecting and quantifying the AAB directly from vinegar. In general, the main species recovered by culture-dependent method were the same as those detected by culture-independent methods, confirming that plating could provide a valid initial approach for determining the diversity of the microbiota. The species detected by both methods were Gluconacetobacter europaeus, Gluconacetobacter xylinus and Gluconacetobacter intermedius. Furthermore, plating allowed us to detect some putative new Gluconacetobacter species that would have remained undetected with culture-independent techniques.

Fresh rocket "Eruca Sativa" and lettuce "Lollo Verde" leaves were stored with the addition of olive oil and wine vinegar "Aceto balsamico di Modena" under modified atmosphere packaging (MAP) (5% O(2)/10% CO(2)/85% N(2) for MAP A and 2% O(2)/5% CO(2)/93% N(2) for MAP B). The microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae), physical (color and firmness) and sensory parameters of samples were studied in relation to storage time (up to 10 days at 5 ± 1 °C). The effect of wine vinegar and the application of both MAP treatments reduced the growth of all bacteria populations (p0.05). Samples with olive oil stored under MAP A gave the best score for overall impression (3 and 2.1 for MAP A and B respectively at the 9th day of storage) while the addition of vinegar limited sensory shelf-life to 3 days (p0.05). Firmness was negatively affected by wine vinegar while samples with olive oil stored under MAP A maintained firmness close to normal. Color attributes were maintained better under both MAP treatments (p0.05).

The term ‘balsamic vinegar’ is frequently applied to describe sauces, condiments and dressings with particular sweet taste. In Italy there are two types of balsamic vinegar: ‘balsamic vinegar of Modena’ and ‘traditional balsamic vinegar’. The first is a flavoured wine vinegar obtained by blending cooked must and wine vinegar and, in some cases, by adding a small amount of caramel. Traditional balsamic vinegar (TBV) is made in Modena and Reggio Emilia with cooked grape must, through a three-step process: conversion of sugars to ethanol by yeasts; oxidation of ethanol to acetic acid by acetic acid bacteria (AAB); and, finally, at least 12 years of ageing. The final product is a highly dense, dark-brown aged vinegar, having a sweet and sour taste, fruity and complex in flavour.

Vinegar has been used as a seasoning in cooking since ancient times. However, recent research has shown that, in addition to its well-known anti-bacterial activity, vinegar (when consumed as a drink) confers considerable health benefits, including lowering blood pressure, acting as an anti-oxidant, alleviating the effects of diabetes, preventing cardiovascular diseases, providing refreshment after exercise, etc. (Nishidai et al., 2000; Ogawa et al., 2000; Fushimi et al., 2001, 2002; Kondo et al., 2001; Shimoji et al., 2002; Sugiyama et al., 2003; Johnston et al., 2004). Consumers are now beginning to appreciate the health benefits of drinking vinegar. Therefore, in addition to the traditional use of vinegar products such as rice vinegar, wine vinegar and cider vinegar as a food flavouring, there is a growing demand for fruit vinegar products that are sold as a health food. The emergence of these new products has resulted in name changes from wine or cider vinegar to grape or apple vinegar, with these being categorized as fruit vinegars. Thus, there are two types of fruit vinegar products on the market: one with a high content of acetic acid which is either used as a seasoning or is diluted with 4-8 times as much water as a health drink, and another that is ready to drink as a beverage.

According to the legal definition of the European Union, vinegar is the product obtained from alcoholic and subsequent acetous fermentation of liquids or other substances of agricultural origin (ethanol, wine, cider, perry, or liquors obtained from cereals, including malted barley). In the USA, this definition is extended to include synthetically produced alcohol used for acetous fermentation.

Japanese cuisine boasts an abundance of several different soups which are incorporated into virtually every meal, including breakfast. Japanese soups are very simple and can be prepared quickly with only a few ingredients. Clear broth (dashi) and miso soup are the mainstays and often accompany a sushi meal. Small salad dishes are also excellent with sushi, especially when they make use of different types of seaweed.

The term tsukemono includes a wide range of wholly or partly preserved products made from vegetables and fruits, employing techniques of salting, souring, or fermentation. We would call them pickles. The pickling produces new flavours and preserves the nutritional value. Tsukemono are eaten at virtually every Japanese meal. Pickled ginger (gari), an important condiment with sushi and sashimi, is a typical example of tsukemono.

The behaviour of Salmonella enteritidis phage type 4 in home-made mayonnaise was studied. Samples of mayonnaise were prepared with different pH values using wine vinegar or lemon juice in order to bring down the pH to 5,4.5,4 and 3.6, inoculate and incubated at 4, 24 and 35dC for 5 days. The results showed a better bactericidal activity of the vinegar (acetic acid) than the lemon juice (citric acid), both of these acids being more active at higher temperatures. For preventing salmonellosis transmission by home-made mayonnaise the use of vinegar as an acidulant in order to achieve a pH between 3.6 and 4 and storage in a warm place is recommended.

Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.

A simple, fast method for estimating the mean rate of biological oxidation in a typical semi-continuous wine vinegar production cycle was developed. The method involves on-line monitoring changes in ethanol concentration during the cycle and allows the acetification rate in each cycle step to be estimated. This datum is of a high interest with a view to optimizing the process by establishing the influence of the operational variables on productivity.

With its sour taste, it’s amazing that people can enjoy eating yogurt. Rarely will they order it in a restaurant, but they will always buy those small portable, serving-sized cups that are divided into portions and then thrown away.

The phenolic fraction of wine vinegars was studied by HPLC. The technique proposed gives a good separation of the great majority of the phenolics in current wine vinegar as well as in Jerez vinegars. The identification of the peaks was based on UV-spectra and capacity factors. Some differences in composition were found in the samples analysed.

Forty wine vinegar samples from the south of Spain were analyzed for mineral content. Nine metals (As, Ca, Cu, Fe, K, Mg, Mn, Na and Zn) were chosen as chemical features that may account for the rate of the vinegar fermentation process. Pattern recognition techniques were applied for distinguishing quick and slow processed vinegars. The results obtained indicated an excellent performance in both recalling and prediction ability.

A few years ago, you would find in most kitchens a bubbling stockpot, containing a great variety of bones and vegetables. Often this would be left to simmer for days, with the addition from time to time of vegetable trimmings, bones left over after roasts had been carved, and so forth. A good stockpot, it was said, was the only way to make an acceptable sauce or soup.

The manufacturing of vinegar is of such ancient origin that the oldest records are merely brief hints of, or allusions to, the methods and applications used. Vinegar is a word derived from the French vinaigre meaning “sour wine.” Although it was originally applied to the product obtained by acetification of wine, it lost this original meaning long ago. Vinegar may be prepared from almost any watery substance that contains sugar and other nutrients to provide an alcoholic fermentation followed by an acetic fermentation. Malt vinegar, called alegar, was prepared in England from ale or beer that had soured. Wine vinegar is prepared in many of the wine-producing areas of the world, and rice vinegar is a staple condiment in the orient.

This section concentrates on the basic stocks required to go towards making a first class dish, as well as a few basic recipes and accompaniments. Without a good stock as its base, a sauce will only be a sauce, but with a well prepared and tended stock a sauce can become the highlight of the dish. In the professional kitchen the sauce chef is generally regarded as the most important member of the brigade, able to make or break a good meal more than anyone else. I am a great believer in making a sauce from a basic stock made from the bones of the meat with which it is to be served. Whether it be pheasant, duck or rabbit, always use the bones as far as is possible to make the sauce. Never discard a bone, save it in the freezer until you have enough, and make the stock from your store. Also keep the finished stock in the freezer, in small batches, ready to use.

Until now the nature of the acetic acid bacteria responsible for producing the vinegar in industrial plant has remained unknown, and attempts to use pure cultures for seeding either large-scale or laboratory acetifiers have produced results inferior to those obtained with a so-called “natural” or spontaneously occurring mixed flora, Koch's third postulate therefore remaining unsatisfied. A strain of Acetobacter has now been isolated which fulfils Koch's postulates and gives better results than a naturally-occurring flora. It is regarded as belonging to the group “mesoxydans” in Frateur's classification, and has been successfully used in experimental acetifiers for the production of malt, spirit and wine vinegar by all the different known acetification processes.

Collaborative study of the Pro method for determining chlorides in wines and distilled spirits by direct titration with silver nitrate followed by potentiometric reading of the end point gave accurate and reproducible results. The procedure is suitable for repetitious analyses in control laboratories, and it is also adaptable to determinations requiring a high degree of precision. Recoveries of chloride added to samples averaged 99.7%. The method is recommended for adoption as official, first action.