Luzón-Quintana Luz María, Castro Remedios, Durán-Guerrero Enrique
Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, Campus Universitario de Puerto Real, s/n, Puerto Real, 11510 Cadiz, Spain.
Foods. 2021 Apr 26;10(5):945. doi: 10.3390/foods10050945.
The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.
利用水果副产品生产水果醋是食品工业广泛采用的一种选择，因为剩余或二等品质的水果可被利用，而不会影响最终产品的质量。醋的酸性及其对最终产品感官特性的后续影响使得几乎任何类型的水果都可用于其酿造。针对这种基质正在开展越来越多的科学研究，这些研究揭示了控制醋酿造过程的重要性。因此，在本综述中，我们将探讨技术和生物技术过程对除葡萄以外的水果醋酿造的影响。通过不同程序制备和生产用于酿造醋的果汁是决定产品最终质量的关键步骤，其中压榨是最常用的方法。酒精发酵和醋酸发酵的不同条件及加工方法也会显著影响所生产醋的最终特性。对于酒精发酵，自发或接种程序的选择以及过程中存在的微生物具有特殊意义。对于醋酸发酵，所采用的醋酸化系统类型（表面或深层）是影响水果醋最终理化性质的最重要因素之一。关于水果醋生产的一些有前景的研究方向包括使用商业引发剂启动醋酸发酵、使用耐热细菌以便在更高温度下进行醋酸发酵，或者使用诸如高静水压、超声波、微波、脉冲电场等创新技术来获得高品质的水果醋。
