RT journal article
T1 Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition
A1 Chanivet Periñán, Marina
A1 Es-sbata, Ikram
A1 Astola González, Antonio
A1 Durán Guerrero, Enrique
A1 Castro Mejías, Remedios
A2 BiomedicinaBiotecnología y Salud Pública
A2 Química Analítica
K1 Acetic fermentation
K1 Polyphenolic compounds
K1 Red wine vinegar
K1 Thermotolerant bacteria
K1 Volatile compounds
AB This work aims to determine the effect on the aromatic profile and phenolic content of red wine vinegars produced by surface culture at two different temperatures (30 °C and 37 °C) and using different inocula of acetic acid bacteria (Acetobacter malorum, Gluconobacter oxydans and a mixture of bacteria isolated from a Sherry vinegar). Fifty-seven volatile compounds and 23 polyphenolic and furfural compounds were identified. Vinegars obtained at 37 °C had poorer volatile profiles, with no significant influence of the strain of acetic bacteria. For polyphenolic content, temperature was also the most significant variable, so that the vinegars produced at higher temperatures had lower total anthocyanin contents, while no clear trend was observed regarding the influence of temperature on the low-molecular-weight phenolic constituents. The total tannin content in the vinegars obtained experienced slight increases after acetification, although this was not affected by temperature, and it was observed that when using the mixture of acetic acid bacteria from the Sherry vinegar, the total tannin content was significantly higher than when individual bacteria cultures of Acetobacter malorum or Gluconobacter oxydans were used. Temperature appears as a key parameter for the volatile and phenolic composition of red wine vinegar versus the use of different acetic acid bacteria.
PB Springer
SN 1438-2385
YR 2024
FD 2024
LK http://hdl.handle.net/10498/33526
UL http://hdl.handle.net/10498/33526
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 22-sep-2026