DEVELOPMENT OF ACTIVE INOCULUMS STABILIZED FROM ACETIC BACTERIA SELECTED FOR THE PRODUCTION OF HIGH QUALITY VINEGARS
- Field: Industry
- Company: Vinagrerías riojanas
- Institution: ADER
The general objectives of this research project are to optimise the fermentation process of wine and alcohol of agricultural origin and to improve its economic profitability. The aim is to act on some aspects of acetic fermentation, aimed at achieving a higher yield focusing on the loss of the product and improving the quality of vinegar produced.