ABSTRACT
Argyro Bekatorou
Chapter Author:
Argyro Bekatorou (https://orcid.org/0000-0001-9047-8195" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0001-9047-8195)
The current trend in vinegar research is to fuse traditional techniques with state-of-the-art technologies, in order to increase the efficiency of the fermentation processes involved in vinegar production, to reduce ageing times and production and investment costs, and to improve the quality of the final products. The proposed methods mainly include the use of carefully selected starters and the design of novel acetification systems, including the use of immobilized biocatalysts (cells and enzymes). Many immobilization carriers and techniques have been proposed by various research groups due to the numerous advantages associated with such techniques, such as increased fermentation rates and yields, feasibility of continuous processing, biocatalyst recycling, easier product separation, etc. However, industrial application is limited due to issues related with the proper design of scale-up processes, the difficulty of handling, contamination issues, etc., as well as due to lack of inclination of the manufacturers towards innovation. In this chapter, recent advances in the use of immobilized biocatalysts for the efficient production of good quality vinegars, as well as for wine and cider making, which are the most widely used raw materials in vinegar production, are presented and discussed.
