Chapter 4 Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties

Bio-produced Acetic Acid: A Review

“…Out of the above fermentations several different vinegar and balsamic vinegar production exits and are reported in a recent study [37]. In these processes ageing has special role to obtain desired quality and composition.…”

Microbiological and chemical properties of fig vinegar produced in Turkey

“…It is reported that vinegar helps lower cholesterol; cures eye infections; fights age and liver spots; relieves night time leg cramps; soothes sprained muscles; forestalls osteoporosis; helps fade away headaches; relieves calluses, skin rashes, athlete's foot, insect bites; is a good remedy for urinary problems, for coughs, colds; relieves heart and circulatory problems, lowers high blood pressure and destroys bacteria in foods (Orey, 2009). There are limited studies on the microbiological proper-ties of vinegar, which mainly focused on industrial vine-gars such as persimmon vinegar, rice vinegar, wine vinegar and traditional balsamic vinegar Giudici et al, 2009;Mamlouk et al, 2011;Hidalgo et al, 2013). On the other hand, there has been no study done regarding the properties of fig vinegar, according to the best of the author's knowledge.…”

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness

“…Experimental data, obtained in YPDA plates supplemented with 1 and 2 % of acetic acid showed that the growth ability of the selected strains was not affected by the presence of acetic acid, even at the highest tested concentration ( Figure S3 in Supplementary Material). This trait is interesting considering that 1 % of acetic acid is enough to inhibit the majority of the yeasts and has already been recorded as highly desirable for CGM fermentation in the traditional balsamic vinegar fermentation (Giudici et al 2009). …”

“…Over the last decade, the role of yeasts in TBV production and their influence on the final quality of the product was recognized and the first publications on their ecology appeared Giudici 2005, 2008;Giudici et al 2009). Until then the acetic fermentation had been considered the key stage in its production, but the importance of yeast metabolism in shaping the chemical properties of TBV was rather overlooked.…”

“…As a consequence, the selection of proper starters for the alcoholic fermentation emerges as a critical factor in the production of BVs beyond TBV. CGM contains some inhibitory factors, such as the high sugar content, low pH value, the presence of furanic derivatives and the increasing concentration of ethyl alcohol, which may counteract yeast survival and growth (Giudici et al 2009;Solieri and Giudici 2005). Considering these characteristics, it cannot be expected that starters specific to wine production possess all the desirable technological features that positively affect the performance of the bioprocess and the quality of the end product.…”