Skip to main content
SpringerLink
Log in

Jerez Vinegar

  • Chapter
Vinegars of the World

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.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 139.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Alonso AM, Castro R, Rodríguez MC, Guillén DA, Barroso CG (2004) Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols. Food Res Int 37:715–721

    Article  CAS  Google Scholar 

  • Benito MJ, Cruz Ortiz M, Sagrario Sanchez M, Sarabia LA, Iniguez M (1999) Typification of vinegars from Jerez and Rioja using classical chemometric techniques and neural network methods. Analyst 124:547–552

    Article  CAS  Google Scholar 

  • Blanch GP, Tabera J, Sanz J, Herraiz M, Reglero G (1992) Volatile composition of vinegars: simultaneous distillation extraction and gas chromatographic-mass spectrometric analysis. J Agric Food Chem 40:1046–1049

    Article  CAS  Google Scholar 

  • Botella MA, Perez L, Domecq B, Valpuesta V (1976) Amino acids content of fino and oloroso sherry wines. Am J Enol Vitic 41:12–15

    Google Scholar 

  • Callejón RM, Tesfaye W, Torija MJ, Mas A, Troncoso AM, Morales ML (2008) HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota. Eur Food Res Technol 227:93–102

    Article  Google Scholar 

  • Caro I, Palacios VM, Pérez L (1998) Kinetic models for the acetic acid fermentation. Rec Res Dev Biotechnol Bioeng 1:203–211

    CAS  Google Scholar 

  • Carrero Gálvez M, García Barroso C, Pérez-Bustamante JA(1994) Analysis of polyphenolic compounds of different vinegar samples. Z Lebensm Unters Forsch 199:29–31

    Article  Google Scholar 

  • Castrejón F, Codón AC, Cubero B, Benitez T (2003) Acetaldehyde and ethanol are responsible for mitochondrial DNA (mtDNA) restriction fragment length polymorphism (RFLP) in flor yeasts. Syst Appl Microbiol 25:462–467

    Article  Google Scholar 

  • Castro R, Moreno MVG, Jurado CJ, Barroso CG (2002) Determination of organic acids by capillary electrophoresis with simultaneous addition of Ca and Mg as complexing agents. Chromatographia 57:185–189

    Google Scholar 

  • Consejería de Agricultura y Pesca (1995) Orden de 20 de febrero de 1995 se aprueba el Reglamento de la Denominación de Origen ‘Vinagre de Jerez’ y de su Consejo Regulador. Boletín Oficial de la Junta de Andalucía núm. 38, de 9 de Marzo

    Google Scholar 

  • Consejería de Agricultura y Pesca (2000) Orden de 22 de febrero de 2000, por la que se aprueba el Reglamento de la Denominación de Origen Vinagre de Jerez. Boletín Oficial de la Junta de Andalucía núm 33, de 18 de Marzo, 4015–4019

    Google Scholar 

  • Davalos A, Bartolome B, Gomez-Cordoves C (2005) Antioxidant properties of commercial grape juices and vinegars. Food Chem 93:325–330

    Article  CAS  Google Scholar 

  • Drake MA, Herret W, Boylston TD, Swanson BG (1996) Lecithin improves texture of reduced fat cheeses. J Food Sci 61:639–642

    Article  CAS  Google Scholar 

  • Del Signore A (2001) Chemometric analysis and chemical and physical parameters of traditional balsamic vinegars from Modena. J Commodity Sci 40:33–48

    Google Scholar 

  • Esteve-Zarzoso B, Peris-Torán MJ, García-Maiquez E, Uruburu F, Querol A (2001) Yeast population dynamics during the fermentation and biological aging of sherry wines. Appl Environ Microbiol 67:2056–2061

    Article  CAS  Google Scholar 

  • García-Moreno MV, Barroso CG (2002) Comparison of the evolution of low molecular weight phenolic compounds in typical Sherry wines: Fino, Amontillado, and Oloroso. J Agric Food Chem 50:7556–7563

    Article  Google Scholar 

  • García-Parrilla MC, León Camacho M, Heredia FH, Troncoso AM (1994) Separation and dentification of phenolic acids in wine vinegar by HPLC. Food Chem 50:313–315

    Article  Google Scholar 

  • García-Parrilla MC, Heredia FH, Troncoso AM (1996) Phenols HPLC analysis by direct injection of Sherry wine vinegar. J Liq Chromatogr Related Technol 19:247–258

    Article  Google Scholar 

  • García-Parrilla MC, González GA, Heredia FJ, Troncoso AM (1997) Differentiation of wine vinegars based on phenolic composition. J Agric Food Chem 45:3487–3492

    Article  Google Scholar 

  • García-Parrilla MC, Heredia FH, Troncoso AM (1998) The influence of the acetification process on the phenolic composition of wine vinegars. Sci Aliment 18:211–221

    Google Scholar 

  • García-Parrilla MC, Heredia FH, Troncoso AM (1999) Sherry wine vinegars: phenolic composition changes during ageing. Food Res Int 32:433–440

    Article  Google Scholar 

  • Gerbi V, Zeppa G, Antonelli A, Carnacini A (1997) Sensory characterisation of wine vinegars. Food Qual Pref 8:27–34

    Article  Google Scholar 

  • González-Viñas MA, Salvador MD, Cabezudo MD (1996) Taste group thresholds and sensory evaluation of Spanish wine vinegars. J Sensory Stud 11:129–140

    Article  Google Scholar 

  • Guerrero MI, Heredia FJ, Troncoso AM (1994) Characterization and differentiation of wine vinegars by multivariate analysis. J Sci Food Agric 66:209–212

    Article  CAS  Google Scholar 

  • Guerrero MI, Herce-Pagliai C, Camean AM, Troncoso AM, Gonzalez AG (1997) Multivariate characterization of wine vinegars from the south of Spain according to their metallic content. Talanta 45:379–386

    Article  CAS  Google Scholar 

  • Guerrero ED, Natera R, Castro R, Barroso CG (2006) Optimization of stir bar sorptive extraction applied to the determination of volatile compounds in vinegar. J Chromatogr A 1165:47–53

    Article  Google Scholar 

  • Heisserer DM, Chambers EIV (1993) Determination of the sensory attributes of aged natural cheese. J Sensory Stud 8:121–132

    Article  Google Scholar 

  • ISO (International Organization for Standardization) (1977) Sensory analysis: apparatus — wine-tasting glass. In: Sensory Analysis. ISO 3591

    Google Scholar 

  • ISO (International Organization for Standardization) (1983a) Methodology: triangular test. In: Sensory Analysis. ISO 4120.

    Google Scholar 

  • ISO (International Organization for Standardization) (1983b) Methodology: paired comparison test. In: Sensory Analysis. ISO 5495

    Google Scholar 

  • ISO (International Organization for Standardization) (1987) Methodology: descriptive analysis. In: Sensory Analysis. ISO 6564

    Google Scholar 

  • ISO (International Organization for Standardization) (1991) Methodology: method of investigating sensitivity of taste. In: Sensory Analysis. ISO 3972

    Google Scholar 

  • Martínez P, Valcárcel MJ, González P, Benitez T, Perez L (1993) Consumo de etanol, glicerina y aminoácidos totales en vinos finos durante la crianza biologica bajo ‘velo de flor’. Aliment Equip Tecnol 12:61–65

    Google Scholar 

  • Martínez P, Pérez Rodriguez L, Benítez T (1997) Evolution of flor yeast population during the biological ageing of Fino sherry wine. Am J Enol Vitic 48:160–168

    Google Scholar 

  • Meilgaard MC, Civille GV, Carr BT (1991) Sensory evaluation techniques, 2nd edn. CRC, Boca Raton, FL

    Google Scholar 

  • Morales ML (1999) Cambios fisicoquímicos en las distintas etapas de producción de vinagres de Jerez. PhD thesis, University of Seville, Spain

    Google Scholar 

  • Morales ML, Gonzalez AG, Troncoso AM (1998) Ion-exclusion chromatographic determination of organic acids in vinegars. J Chromatogr A 822:45–51

    Article  CAS  Google Scholar 

  • Morales ML, Tesfaye W, García-Parrilla MC, Casas JA, Troncoso AM (2001a) Sherry wine vinegar: physicochemical changes through the acetification process. J Sci Food Agric 81:611–619

    Article  CAS  Google Scholar 

  • Morales ML, González AG, Casas JA, Troncoso AM (2001b) Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: influence of acetification and ageing. Eur Food Res Technol 212:676–682

    Article  CAS  Google Scholar 

  • Morales ML, Tesfaye W, García-Parrilla MC, Casas JA, Troncoso AM (2002) Evolution of the aroma profile of Sherry wine vinegars during an experimental ageing in wood. J Agric Food Chem 50:3173–3178

    Article  CAS  Google Scholar 

  • Morales ML, Benítez B, Troncoso AM (2004) Accelerated ageing of wine vinegars with oak chips: evaluation of wood compounds. Food Chem 88:305–315

    Article  CAS  Google Scholar 

  • Moreno JA, Zea L, Moyano L, Medina M (2005) Aroma compounds as markers of the change in sherry wine subject to biological ageing. Food Cont 16:333–338

    Article  CAS  Google Scholar 

  • Moreno-Arribas MV, Polo MC (2005) Winemaking biochemistry and microbiology: current knowledge and future trends. Crit Rev Food Sci Nutr 45:265–286

    Article  CAS  Google Scholar 

  • Natera R, Castro R, García-Moreno MV, Barroso CG (2002) Headspace solid-phase microextraction analysis of aroma compounds in vinegar: validation study. J Chromatogr A:261–267

    Article  Google Scholar 

  • Natera R, Castro R, García-Moreno MV, Hernández MJ, García-Barroso C (2003) Chemometric studies of vinegars from different raw materials and processes of production. J Agric Food Chem 51:3345–3351

    Article  CAS  Google Scholar 

  • Nieto J, Gonzalez-Viñas MA, Barba P, Martin-Alvarez PJ, Aldave L, Garcia-Romero E, Cabezudo MD (1993) Recent progress in wine vinegar R&D and some indicators for the future. In: Charalombous G (ed) Food Flavor, Ingredients and Composition. Elsevier Science, New York, pp. 469–499

    Google Scholar 

  • Palacios V, Valcarcel M, Caro I, Perez L (2002) Chemical and biochemical transformations during the industrial process of sherry vinegar ageing. J Agric Food Chem 50:4221–4225

    Article  CAS  Google Scholar 

  • Parés R, Juárez A (1997) Bioquímica de los Microorganismos. Reverté, Barcelona

    Google Scholar 

  • Stone H, Sidel JL (1993) Sensory evaluation practices. Academic Press, London

    Google Scholar 

  • Tesfaye W, Morales ML, García-Parrilla MC, Troncoso AM (2002a) Evolution of phenolic compounds during an experimental ageing in wood of sherry vinegars. J Agric Food Chem 50: 7053–7061

    Article  CAS  Google Scholar 

  • Tesfaye W, Morales ML, García-Parrilla MC, Troncoso AM (2002b) Wine vinegar: technology, authenticity and quality evaluation. Trends Food Sci Technol 13:12–21

    Article  CAS  Google Scholar 

  • Tesfaye W, García-Parrilla MC, Troncoso AM (2002c) Sensory evaluation of Sherry vinegar. J Sensory Stud 17:133–144

    Article  Google Scholar 

  • Troncoso AM, Guzmán M (1987) Volatile components in Andalucian vinegars. Z Lebensm Unters Forsch 185:130–133

    Article  Google Scholar 

  • Troncoso AM, Guzmán M (1988) Constituyentes caacterísticos de los vinagres vínicos Andaluces. Alimentaria 196:49–51

    Google Scholar 

  • Valero E, Berlanga TM, Roldán PM, Jiménez C, García I, Mauricio JC (2005) Free amino acids and volatile compounds in vinegars obtained from different types of substrate. J Sci Food Agric 85:603–608

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Departamento de Tecnología de los AlimentosEscuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, España

    Wendu Tesfaye

  2. Departamento de Bioquímica, Bromatología, Toxicología y Medicina Legal, Universidad de Sevilla, E-41012, Sevilla, Spain

    M. Lourdes Morales, M. Carmen García-Parrilla & Ana M. Troncoso

Authors
  1. Wendu Tesfaye
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. Lourdes Morales
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. Carmen García-Parrilla
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ana M. Troncoso
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

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

    Paolo Giudici

Rights and permissions

Reprints and permissions

Copyright information

© 2009 Springer-Verlag Italia

About this chapter

Cite this chapter

Tesfaye, W., Morales, M.L., García-Parrilla, M.C., Troncoso, A.M. (2009). Jerez Vinegar. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_11

Download citation

Publish with us

Policies and ethics

Search

Navigation