preprint · SSRN Electronic Journal

Influence of the Fermentation Temperature and the Strain of Acetic Acid Bacteria on the Volatile and Polyphenolic Composition of a Red Wine Vinegar Produced by Surface Culture

Marina Chanivet
Ikram Es‐sbata
Enrique Durán
Antonio Astola
Remedios Castro

2024Open accessChouaib Doukkali University

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Research topics

Fermentation and Sensory Analysis
Horticultural and Viticultural Research
Biochemical and biochemical processes

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DOI: 10.2139/ssrn.4703158

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