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Jerez Vinegar

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

Abstract

Wine vinegar is an enological product that is greatly appreciated by the consumer; different varieties are available, depending on the raw material and elaboration process used. Jerez vinegar (JV) is one of the most renowned products of this type in the world (Palacios et al., 2002). In recent years, vinegar has become a product of primary importance in the Jerez-Xérès-Sherry, Manzanilla de Sanlúcar and Vinagre de Jerez Denomination of Origin (DO) regions in southwestern Spain. Vinegar is now a highly prized, high-quality product on a par with the wines and brandies typical of the region.

Keywords

Sensory Analysis Acetic Acid Bacterium Ethyl Formate Odour Activity Value Vinegar Sample 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Italia 2009

Authors and Affiliations

  • Wendu Tesfaye
    • 1
  • M. Lourdes Morales
    • 2
  • M. Carmen García-Parrilla
    • 2
  • Ana M. Troncoso
    • 2
  1. 1.Departamento de Tecnología de los AlimentosEscuela Técnica Superior de Ingenieros AgrónomosUniversidad Politécnica de MadridEspaña
  2. 2.Departamento de Bioquímica, Bromatología, Toxicología y Medicina LegalUniversidad de SevillaSevillaSpain

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