Production of Vinegar Wine in Laboratory Conditions
Session
Food Science and Technology
Description
During this study it is to produce wine vinegar. This study was intended to follow the effect of acetobacter on wine alcohols. Two types of wine with different alcoholic strengths were obtained in the study. It was followed for a 3-week period to lower pH values, respectively converting alcohol to acetic acid. The obtained results show that the lower pH value of wines with higher alcohol content (13%) has been slower compared with the lower alcohol percentage wine.
Keywords:
Wine with 11%, Wine with 13% alcohol, Acetobacter, Acetic acid, pH
Session Chair
Mufail Salihaj
Session Co-Chair
Imri Demelezi
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-69-1
Location
Pristina, Kosovo
Start Date
27-10-2018 1:30 PM
End Date
27-10-2018 3:00 PM
DOI
10.33107/ubt-ic.2018.186
Recommended Citation
Durmishi, Namik; Ferati, Ismail; Potera, Blinera; Bruçi, Era; Vllasaliu, Fjolla; and Sahiti, Miranda, "Production of Vinegar Wine in Laboratory Conditions" (2018). UBT International Conference. 186.
https://knowledgecenter.ubt-uni.net/conference/2018/all-events/186
Production of Vinegar Wine in Laboratory Conditions
Pristina, Kosovo
During this study it is to produce wine vinegar. This study was intended to follow the effect of acetobacter on wine alcohols. Two types of wine with different alcoholic strengths were obtained in the study. It was followed for a 3-week period to lower pH values, respectively converting alcohol to acetic acid. The obtained results show that the lower pH value of wines with higher alcohol content (13%) has been slower compared with the lower alcohol percentage wine.