Vinegars of the World

1. Front Matter

   Pages i-xx

   PDF

2. Vinegars of the World

   • Lisa Solieri, Paolo Giudici

   Pages 1-16

3. Vinegars Through the Ages

   • Stefano Mazza, Yoshikatsu Murooka

   Pages 17-39

4. Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques

   • Maria Gullo, Paolo Giudici

   Pages 41-60

5. Preservation of Vinegar Acetic Acid Bacteria

   • Bassirou Ndoye, Ilse Cleenwerck, Jacqueline Destain, Amadou Tidiane Guiro, Philippe Thonart

   Pages 61-71

6. Organisms Associated with Acetic Acid Bacteria in Vinegar Production

   • Sandra Rainieri, Carlo Zambonelli

   Pages 73-95

7. Vinegar Engineering

   • Isidoro García-García, Inés María Santos-Dueñas, Carlos Jiménez-Ot, Jorge Eugenio Jiménez-Hornero, José Luis Bonilla-Venceslada

   Pages 97-120

8. Rice Vinegars

   • Yoshikatsu Murooka, Kumiko Nanda, Mitsuo Yamashita

   Pages 121-133

9. Malt and Distilled Malt Vinegar

   • Bill Grierson

   Pages 135-143

10. Wine and Grape Vinegars

    • Sylvia Sellmer-Wilsberg

    Pages 145-156

11. Traditional Balsamic Vinegar

    • Paolo Giudici, Maria Gullo, Lisa Solieri

    Pages 157-177

12. Jerez Vinegar

    • Wendu Tesfaye, M. Lourdes Morales, M. Carmen García-Parrilla, Ana M. Troncoso

    Pages 179-195

13. Cider Vinegar: Microbiology, Technology and Quality

    • V. K. Joshi, Somesh Sharma

    Pages 197-207

14. Vinegars from Tropical Africa

    • Ángel González, Luc De Vuyst

    Pages 209-221

15. Taiwan Fruit Vinegar

    • Andi Shau-mei Ou, Rei-Chu Chang

    Pages 223-242

16. Cereal Vinegars Made by Solid-State Fermentation in China

    • Fusheng Chen, Li Li, Jiong Qu, Chunxu Chen

    Pages 243-259

17. Other Tropical Fruit Vinegars

    • Richard O. Igbinadolor

    Pages 261-271

18. Whey Vinegar

    • Javier Parrondo, Luis A. Garcia, Mario Diaz

    Pages 273-288

19. Back Matter

    Pages 289-297

    PDF

Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.

• Fermentation
• Vinegar
• acetic acid bacteria
• agriculture
• cereals
• microbiology
• microorganism
• wine
• yeasts

• Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Italy

  Paolo Giudici

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