Document Detail


Chemical and biochemical transformations during the industrial process of sherry vinegar aging.
MedLine Citation:
PMID:  12105949     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The work described here concerns a study of the chemical and biochemical transformations in sherry vinegar during the different aging stages. The main factors that contribute to the nature and special characteristics of sherry vinegar are the raw sherry wine, the traditional process of acetic acid fermentation in butts (the solera system), and the physicochemical activity during the aging process in the solera system. A number of chemical and biochemical changes that occur during sherry vinegar aging are similar to those that take place in sherry wine during its biological activity process (where the wine types obtained are fino and manzanilla) or physicochemical activity process (to give oloroso wines). Significant increase in acetic acid levels was observed during the biological activity phase. In addition, the concentrations of tartaric, gluconic, succinic, and citric acids increased during the aging, as did levels of amino acids and acetoin. A color change was also produced during this stage. Glycerol was not consumed by acetic acid bacteria, and levels of higher alcohols decreased because of the synthesis of acetates. On the other hand, in the physicochemical phase the microbiological activity was lower. Concentrations of some cations increased because of evaporation of water through the wood. A color change was also produced in this stage. Concentrations of different amino acids decreased because of reaction with carbonyl compounds. A precipitation of potassium with tartaric acid was also observed.
Authors:
Victor Palacios; Manuel Valcárcel; Ildefonso Caro; Luis Pérez
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  50     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2002 Jul 
Date Detail:
Created Date:  2002-07-10     Completed Date:  2002-08-20     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4221-5     Citation Subset:  IM    
Affiliation:
Department of Chemical Engineering, Food Technology and Environmental Technology, Faculty of Sciences, University of Cadiz, Campus Río San Pedro, Apdo. 40, Puerto Real, 11510 Cádiz, Spain. victor.palacios@uca.es
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MeSH Terms
Descriptor/Qualifier:
Acetic Acid / chemistry*
Amino Acids / analysis
Chemistry, Physical
Ethanol
Fermentation
Food Technology*
Physicochemical Phenomena
Time Factors
Volatilization
Chemical
Reg. No./Substance:
0/Amino Acids; 64-17-5/Ethanol; 64-19-7/Acetic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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