ABSTRACT
Francisco López
Chapter Author:
Francisco López (https://orcid.org/0000-0001-5280-8018" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0001-5280-8018)
Abstract
In this chapter, a summary of the main problems and alterations that vinegar undergoes during its elaboration are initially presented, namely: microbiological (moldiness, weakening, and the presence of mucilage), due to other organisms (vinegar eels, flies, and mites), and chemical (e.g., iron or blue casse, white or persistent case, and darkening or brown casse). Following, the usual treatments applied to vinegars for their clarification and macromolecular stability are presented, as well as the treatments applied to achieve microbiological stability, such as pasteurization, filtration, and treatment with additives. Finally, other treatments, such as the coloring or decolorization of vinegars, in order to obtain products standardized for the market, are highlighted.
