Abstract In this study, two different acetification procedures to produce olive vinegar (OV) from oil mill wastewaters (OMW) were assayed. Specifically, (i) alcoholic-acetous double fermentation, with addition of Saccharomyces cerevisiae starter was compared with (ii) spontaneous acetification, without addition of any starter. Within few days from their production, the OMWs were diluted with distilled water (40:60, v/v) and supplemented with sucrose (100 g L-1) and yeast nutrients (0.5 g L-1). Both the procedures gave a satisfactory acidification, leaving a final acetic acid concentration of around 4% on average. Significant amount of residual sugars, especially fructose, was found in the OVs by spontaneous acetification. Therefore, in relation to the consumed sugars, spontaneous acetification has been more performant in terms of acetic acid formation; in addition, the acetogenesis appeared to occur bypassing the alcoholic fermentation. Finally, both spontaneous and starter-driven OVs were permanently clear, with a vinous red colour and without any abnormal smell.
A study on acetification process to produce olive vinegar from oil mill wastewaters / De Leonardis, A.; Masino, F.; Macciola, V.; Montevecchi, G.; Antonelli, A.; Marconi, E.. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2385. - 245:10(2019), pp. 2123-2131. [10.1007/s00217-019-03323-y]
A study on acetification process to produce olive vinegar from oil mill wastewaters
Masino F.Membro del Collaboration Group
;Montevecchi G.;Antonelli A.;
2019
Abstract
Abstract In this study, two different acetification procedures to produce olive vinegar (OV) from oil mill wastewaters (OMW) were assayed. Specifically, (i) alcoholic-acetous double fermentation, with addition of Saccharomyces cerevisiae starter was compared with (ii) spontaneous acetification, without addition of any starter. Within few days from their production, the OMWs were diluted with distilled water (40:60, v/v) and supplemented with sucrose (100 g L-1) and yeast nutrients (0.5 g L-1). Both the procedures gave a satisfactory acidification, leaving a final acetic acid concentration of around 4% on average. Significant amount of residual sugars, especially fructose, was found in the OVs by spontaneous acetification. Therefore, in relation to the consumed sugars, spontaneous acetification has been more performant in terms of acetic acid formation; in addition, the acetogenesis appeared to occur bypassing the alcoholic fermentation. Finally, both spontaneous and starter-driven OVs were permanently clear, with a vinous red colour and without any abnormal smell.
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