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Wine and Grape Vinegars

  • Sylvia Sellmer-Wilsberg

Abstract

According to the legal definition of the European Union, vinegar is the product obtained from alcoholic and subsequent acetous fermentation of liquids or other substances of agricultural origin (ethanol, wine, cider, perry, or liquors obtained from cereals, including malted barley). In the USA, this definition is extended to include synthetically produced alcohol used for acetous fermentation.

Keywords

Acetic Acid Bacterium Acetous Fermentation Acetic Acid Fermentation Vinegar Production Wine Vinegar 
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

  • Sylvia Sellmer-Wilsberg
    • 1
  1. 1.Cetotec Biotechnologie GmbHBad HonnefGermany

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