RT journal article
T1 Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process
A1 Leonés, Adrián
A1 Durán Guerrero, Enrique
A1 Carbú Espinosa de los Monteros, María
A1 Cantoral Fernández, Jesús Manuel
A1 García Barroso, Carmelo
A1 Castro Mejías, Remedios
A2 BiomedicinaBiotecnología y Salud Pública
A2 Química Analítica
K1 Lemon
K1 Vinegar
K1 Polyphenols
K1 Optimization
K1 Volatile Compounds
AB A research on the production of lemon vinegar directly from lemon juice was conducted. For the alcoholic fermentation, two different strains of Saccharomyces cerevisiae, as well as two types of cultures (submerged culture and yeasts immobilized in alginate beads) were used. A microbiological control was also implemented during this stage. Acetic fermentation variables were optimized for a semi-continuous process. The whole process was monitored by means of volatile (SBSE/GC-MS), polyphenolic composition (UPLC-DAD), and sensory analysis was also conducted for the optimization procedure. The best conditions for alcoholic fermentation were obtained when Saccharomyces cerevisiae var. bayanus strain was used under a submerged culture, where a content of 13.53 mL ethanol/100 mL of wine was obtained. With regards to acetic fermentation, the use of an unloadingvolume of 33.33% of the total volume produced lemon vinegar in 20–24 h with an acidity of 13.29 g/100 mL of vinegar (expressed as acetic acid). The chemical monitoring of the process demonstrated that the majority of volatile compounds and polyphenols studied decreased during alcoholic and acetic fermentations. Multivariate statistical analysis such as principal component analysis allowed the classification of the samples according to the matrix (juice, wine and vinegar).
SN 0023-6438
YR 2019
FD 2019
LK http://hdl.handle.net/10498/33400
UL http://hdl.handle.net/10498/33400
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 07-nov-2026