Event Title

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

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Oct 27th, 1:30 PM Oct 27th, 3:00 PM

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.