Wine vinegar: technology, authenticity and quality evaluation
- 1 January 2002
- journal article
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 13 (1), 12-21
- https://doi.org/10.1016/s0924-2244(02)00023-7
Abstract
No abstract availableKeywords
This publication has 34 references indexed in Scilit:
- SENSORY EVALUATION OF SHERRY WINE VINEGARJournal of Sensory Studies, 2002
- Characterisation of vinegar by pyrolysis-mass spectrometryFood Control, 1998
- Evaluation of ethanol evaporation losses in acetic acid fermentationsBioprocess and Biosystems Engineering, 1998
- Sensory characterisation of wine vinegarsFood Quality and Preference, 1997
- Phenols HPLC Analysis by Direct Injection of Sherry Wine VinegarJournal of Liquid Chromatography & Related Technologies, 1996
- Separation and identification of phenolic acids in wine vinegars by HPLCFood Chemistry, 1994
- Analysis of polyphenolic compounds of different vinegar samplesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1994
- Improvement of acetic acid fermentation by molecular breeding and process developmentJournal of Applied Bacteriology, 1992
- Modelling of ethanol evaporative losses during batch alcohol fermentationThe Chemical Engineering Journal, 1992
- Volatile components in Andalusian vinegarsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1987