Mestrado em Engenharia Alimentat - Processamento de Alimentos - Instituto Superior de AgronomiaIt was intended to analyse the entire production process from the arrival of the vinegar factory production, through acetous fermentation, and most actively in the advanced stages to the storage of the finished vinegar.
In attempt of the continuous improvement of the vinegars quality, there were investigated the factors that are capable to reduce the quality of this product, ended up in imperfections, like the presence of oxygen and high temperature, in different stages of the global productive process.
For this, it was proceeded to a first identification and quantification of defects in stored samples, and further studies which tested the effect of this potential derogatory factors, such as temperature and oxygen, essentially in white wine vinegar, and red wine.
The experiments included macroscopic and microscopic observation of bottled vinegars, as well as physico-chemical and microbiological analyses, mostly with regard to the activity of acetic bacteria.
The results appearances that this derogatory factors (oxygen and high temperature) are difficult to control.
Conclusive results revealed that the vinegar was spoil if exposed to oxygen and high temperature
