%0 Journal Article
%T Technological process for production of persimmon and strawberry vinegars
%A Claudio Hidalgo
%A Estibaliz Mateo
%A Ana Belen Cerezo
%A et al
%J International Journal of Wine Research
%D 2010
%I 
%R http://dx.doi.org/10.2147/IJWR.S8741
%X hnological process for production of persimmon and strawberry vinegars Original Research (4597) Total Article Views Authors: Claudio Hidalgo, Estibaliz Mateo, Ana Belen Cerezo, et al Published Date August 2010 Volume 2010:2 Pages 55 - 61 DOI: http://dx.doi.org/10.2147/IJWR.S8741 Claudio Hidalgo1, Estibaliz Mateo1, Ana Belen Cerezo2, Maria-Jes¨²s Torija1, Albert Mas1 1Biotecnologia Enol¨°gica, Departament de Bioquimica i Biotecnologia, Facultat d¡¯Enologia, Universitat Rovira i Virgili, Marcel-li Domingo, Tarragona; 2¨¢rea de Nutrici¨®n y Bromatolog¨ªa, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain Abstract: Fruit surplus is common in intensive agriculture in many countries. This ecologic and economic problem requires alternative uses to be found for fruit. The aim of this study was to use surplus fruit to produce vinegar by traditional methods (alcoholic fermentation and acetification) from persimmon and strawberry. The process was performed with naturally occurring microorganisms and compared with inoculated commercial wine yeast for alcoholic fermentation. Alcoholic fermentation proceeded faster when inoculated due to the length of the lag phases observed in spontaneous fermentations. The alcoholic fermentations of strawberry mash were faster than those of persimmon mash. In contrast, acetifications were much faster in persimmon (30 days) than in strawberry (70 days), in the latter some acetifications were not finished. From the technologic point of view, to produce persimmon and strawberry wine and vinegar, it is better to avoid fruit pressing and perform the process with fruit mash. Inoculation is recommended for persimmon and is necessary for strawberry.
%K wine
%K vinegar
%K fruit seasonings
%K acetic acid bacteria
%U https://www.dovepress.com/technological-process-for-production-of-persimmon-and-strawberry-vineg-peer-reviewed-article-IJWR