TY  - GEN 
AU  - Chanivet Periñán, Marina
AU  - Es-sbata, Ikram
AU  - Astola González, Antonio
AU  - Durán Guerrero, Enrique
AU  - Castro Mejías, Remedios
A4  - Biomedicina, Biotecnología y Salud Pública
A4  - Química Analítica
PY  - 2024
SN  - 1438-2385
SN  - 1438-2377
UR  - http://hdl.handle.net/10498/33526
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...
LA  - eng
PB  - Springer
KW  - Acetic fermentation
KW  - Polyphenolic compounds
KW  - Red wine vinegar
KW  - Thermotolerant bacteria
KW  - Volatile compounds
TI  - Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition
DO  - 10.1007/S00217-024-04580-2
ER  -