Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria

This review critically examines the multifaceted role of acetic acid bacteria (AAB) in the intricate production process of port wine vinegar, particularly in its transformative process from port wine. With the emergence of port wine vinegar as a distinctive agricultural product in 2018, producers ha...

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Bibliographic Details

Published in:	Fermentation
Main Authors:	João Mota, Alice Vilela
Format:	Article
Language:	English
Published:	MDPI AG 2024-04-01
Subjects:	acetic acid bacteria port wine vinegar port wine acetification sensory taste
Online Access:	https://www.mdpi.com/2311-5637/10/4/200