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Cider Vinegar: Microbiology, Technology and Quality

  • V. K. Joshi
  • Somesh Sharma

Abstract

Apple vinegar or cider vinegar (CV) is made with apple juice or concentrated apple juice (CAJ) through a double fermentation: alcoholic and acetic. Cider vinegar is extensively used in several countries including Austria, the UK, the USA and Switzerland (Ebner, 1982; Lea, 1988).

Keywords

Apple Juice Alcoholic Fermentation Total Soluble Solid Acetic Acid Bacterium Apple Cider 
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

  • V. K. Joshi
  • Somesh Sharma
    • 1
  1. 1.Department of Postharvest TechnologyDr YS Parmar University of Horticulture and ForestryNauni-Solan (HP)India

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