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http://cris.utm.md/handle/5014/1708| Title: | THE PROCESS FOR OBTAINING VINEGAR FROM WHITE WINE FERMENTED IN WALNUT SHELL (JUGLANS REGIA L.) | Authors: | BOISTEAN, Alina CHIRSANOVA, Aurica SIMINIUC, Rodica GAINA, Boris |
Keywords: | Food industry, acid fermentation, white wine vinegar | Issue Date: | 2023 | Conference: | Inventica 2023 | Abstract: | The invention relates to the food industry, and in particular to a method of acetic acid fermentation of white wine vinegar using a filler made from walnut shells. In the proposed method, according to the invention, the walnut shell is washed and dried at a temperature of T=+32±2 ° C for 48 hours. The resulting filler is soaked in a starter culture in a ratio of 1: 3, which consists of raw wine vinegar, for 48 hours at a temperature of 20 ± 2 ° C, to implant the acetic bacteria on the filler surface. After aging, the sourdough is drained and replaced with white wine in a ratio of 1: 4 to carry out acetic acid fermentation. |
URI: | http://cris.utm.md/handle/5014/1708 |
| Appears in Collections: | 01-Gold Medals |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Inventica_2023_Gold_Boistean A..pdf | 3.6 MB | Adobe PDF | View/Open |
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