CRC Press | Advances In Vinegar Production (2020 EN)

Author: Argyro Bekatorou (Editor)
Full Title: Advances In Vinegar Production
Publisher: CRC Press; 1st edition (September 25, 2019)
Year: 2020
ISBN-13: 9781351208475 (978-1-351-20847-5), 9780815365990 (978-0-8153-6599-0)
ISBN-10: 1351208470, 0815365993
Pages: 522
Language: English
Genre: Food Science
File type: PDF (True, but nonnative Cover)
Quality: 9/10
Price: £160.00


In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.

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