|
|
|
|
|
|
|
|
Contact: Last Actualization date:
January 2008 Coordination: Albert Mas |
Wood solutions to excessive acetification length in traditional
vinegar production Traditional wine vinegar production is a
very lengthy process. Such long production times have now become the most
serious threat to the survival of this sector. Traditional production is
generally carried out by family run SMEs who are now at risk of disappearing
due to high production costs, low profit margins and competition from
inferior versions of their product produced by various ‘quick’ industrial
production processes. Although there is strong consumer demand for
high quality vinegars, the amount produced annually is low and it remains
expensive. Furthermore, the low annual production level is partly a
consequence of a lack of knowledge among traditional producers of the basic
biotechnological process involved in production. To
minimize the costs resulting from having large amounts of the production
capacity and materials tied up for long periods and also to reduce the risks
associated with these lengthy production processes we propose to shorten
production while maintaining the highest quality standards. The main reason
why the production process is so time consuming is that the Acetic acid
bacteria are obligate aerobes and so oxygen must be slowly fed into the
process - this is a vital, but complex process. Until now, production times
have been reduced by forcing air to disperse through the wine which converts
the superficial transformation (aeration) into a submerged development.
However, the quality of the final product is lower than that produced by the
slower traditional method as there is considerable loss of volatile
compounds. The WINEGAR project plans to reduce the time
needed for traditional vinegar production through an integrated approach
which will include research into the wood used in the barrels and the
selection and control of bacteria. Most of the wood used in the production of
wine vinegar barrels has been similar to that used in wine production i.e.,
oak, which allows very limited oxygen transfer. The WINEGAR project will
investigate the use of other woods which are more porous. The project will
also research the effects of wood thickness on oxygen diffusion. Finally, a collection of
the different micro-organisms involved in the production will be developed
(acetic acid bacteria) during the WINEGAR project and for other follow-on
work. |
