Cashew wine vinegar production: alcoholic and acetic fermentation

Silva, M. E.; Neto, Alberto Bracagioli; Silva, W. B.; Silva, F. L. H.; Swarnakar, Ramdayal

doi:10.1590/s0104-66322007000200001

Cited by 32 publications

(24 citation statements)

References 7 publications

(8 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These values are considered technically adequate for acetic acid fermentation. Silva et al (2007) showed that 50 h was required to reach the maximum concentration of acetic acid from fermented cashews. Bortolini et al (2001) obtained an oxidation time for ethanol from kiwi acetic acid of 12 h in a submerged process and 24 h for a generator process.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Spinosa¹,

Júnior²,

Galvan³

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS  Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).Keywords: submerged fermentation; microfiltration; acetic acid bacteria; vinegar.Practical Application: Vinegar rice produced by a submerged fermentation process from alcoholic fermented rice.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Silva et al (2007), when investigating the production of cashew vinegar, obtained a productivity of 0.55 g/L/h. The authors started from syrup with an initial total concentration of 5.8% (4.5% ethanol and 1.0% acetic acid in cashew wine).…”

Section: Resultsmentioning

confidence: 99%

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Spinosa¹,

Júnior²,

Galvan³

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

show abstract

“…A concern for the environment in recent days has also renewed interest in fuel ethanol (Lin and Tanaka, 2006). Inexpensive waste products from the forestry industry as well as agricultural residues can be utilized as raw material for biofuels (Silva et al, 2007). Forestry industry wastes such as cashew apple or false fruit (Anacardium occidentale L.) contains approximately 30% fermentable sugars (fructose and glucose), which can be utilized for fermentation of ethanol (Honorato et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

OPTIMIZATION OF PROCESS CONDITIONS USING RESPONSE SURFACE METHODOLOGY (RSM) FOR ETHANOL PRODUCTION FROM WASTE CASHEW APPLE JUICE BYZYMOMONAS MOBILIS

Karuppaiya

Sasikumar

Viruthagiri

et al. 2009

Chemical Engineering Communications

View full text Add to dashboard Cite

Ethanol has been known for a long time, being perhaps the oldest product obtained through traditional biotechnology. It is an attractive, sustainable energy source for fuel additives. Based on a four-level central composite design (CCD) involving the variables substrate composition (20-100%) X 1 , pH (4.5-6.5) X 2 , incubation temperature (28 -36 C) X 3 , and fermentation time (12-60 h) X 4 , a response surface methodology (RSM) for the production of ethanol using waste cashew apple juice as substrate by Zymomonas mobilis MTCC 090 was standardized. The design contains a total of 31 experimental trials with the first 16 organized in a fractional factorial design and 25 to 31 involving the replications of the central points. Data obtained from RSM on ethanol production were subjected to the analysis of variance (ANOVA) and analyzed using a second-order polynomial equation, which resulted in the optimized process conditions of 62% (v=v) as substrate concentration, pH of 5.5, temperature of 32 C, and fermentation time of 37 h. Maximum ethanol concentration (12.64 g=L) was obtained at the optimized conditions in an anaerobic batch fermentation.

show abstract

“…Silva et al . () reported that the maximum allowed level of methanol in wine is 0.35 g/L, so that the product can be consumed without health damage. All major co‐products of fermentation were also identified in rice wine: methanol concentration was approximately 60 times lower than the cited as the maximum limit, iso ‐amyl alcohol concentration obtained was 0.308 g/L.…”

Section: Resultsmentioning

confidence: 99%

“…), cashew fruit (Silva et al . ) and kiwi fruit (Bortolini et al . ); however, few articles about the use of rice as raw material for wine production are available.…”

Section: Introductionmentioning

confidence: 99%

Fermentation Kinetics of Rice Syrup, with High Content of Dextrose Equivalent, bySaccharomyces cerevisiaeand Characterization of Volatile Compounds from Wine

Spinosa

Júnior

Galvan

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Rice wine was made from broken rice (by‐product of rice processing), which was hydrolyzed by amylolytic enzymes, producing syrup with high content of dextrose equivalent (51.04% DE). The must presented 164 g/L of glucose (15 ºBx) and pH of 2.67 was fermented for 22 h at 25C by Saccharomyces cerevisiae. Fermented alcoholic (rice wine) reached yield value of 74.94% (Y1), 91.71% (Y2) and productivity (Pp) of 2.85 g/Lh in alcohol, with alcohol concentration of 62.8 g/L, 28.0 g/L of glucose, 2.5 °Bx and pH of 3.0. The kinetic parameters – Yp/s 27.75%, μN 0.008 h−1, gt 3.99 h, PN 0.13 logUFC/mLh – were determined. The wine contained a total of 11 volatile compounds identified by GC‐FID, 7 alcohols (methanol, ethanol, n‐propanol, n‐butanol, iso‐amylic alcohols, iso‐butanol and glycerol), 2 aldehydes (acetaldehyde and acetol), 1 ester (ethyl acetate) and 1 ketone (acetone). Practical Applications The product obtained showed potential features to be employed not only as alcoholic beverage, but also as a raw material in the production of other products such as vinegar, adding value to rice processing. Considering the production outlook and the amount of generated by‐product, it is a lower cost substrate for such application. The characterization of volatile flavor compounds might be made use not only for a better understanding of this new‐type product, but also for the further utilization in other wine or alcohol production.

show abstract

Cashew wine vinegar production: alcoholic and acetic fermentation

Cited by 32 publications

References 7 publications

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

OPTIMIZATION OF PROCESS CONDITIONS USING RESPONSE SURFACE METHODOLOGY (RSM) FOR ETHANOL PRODUCTION FROM WASTE CASHEW APPLE JUICE BYZYMOMONAS MOBILIS

Fermentation Kinetics of Rice Syrup, with High Content of Dextrose Equivalent, bySaccharomyces cerevisiaeand Characterization of Volatile Compounds from Wine

Contact Info

Product

Resources

About