Grape pomace as a filler in wine vinegar fermentation

BOIŞTEAN, Alina

dc.contributor.author	BOIŞTEAN, Alina
dc.date.accessioned	2021-08-10T09:27:20Z
dc.date.available	2021-08-10T09:27:20Z
dc.date.issued	2021
dc.identifier.citation	BOIŞTEAN, Alina. Grape pomace as a filler in wine vinegar fermentation. In: Biotehnologii moderne - soluții pentru provocările lumii contemporane. 20-21 mai 2021, Chişinău., 2021, p. 42. ISBN 978-9975-3498-7-1.	en_US
dc.identifier.isbn	978-9975-3498-7-1
dc.identifier.uri	https://doi.org/10.52757/imb21.008
dc.identifier.uri	http://repository.utm.md/handle/5014/16687
dc.description.abstract	Based on the results obtained during the study, we can conclude that the use of pomace has a positive effect on the rate of fermentation, and thereby reduces the time of obtaining wine vinegar. This is due to an increase in the contact area of the product with acetic acid bacteria settled on the surface of the pomace, as well as due to the presence of essential nutrients for the normal functioning of acetic acid bacteria in the pomace.	en_US
dc.language.iso	en	en_US
dc.publisher	Institutul de Microbiologie şi Biotehnologie, Republica Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	grape pomace	en_US
dc.subject	fermentation	en_US
dc.subject	wine vinegar	en_US
dc.title	Grape pomace as a filler in wine vinegar fermentation	en_US
dc.type	Article	en_US