STUDY OF THE ACETIC BACTERIA FOR THE OPTIMIZATION OF THE VINEGAR PRODUCTION PROCESS

  • Field: Industria
  • Company: Vinagrerías riojanas
  • Institutions: 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.