FER-1000 Lecture Notes - Lecture 12: Polysaccharide, Oolong, Camellia Sinensis

• School: App State
• Department: Fermentation Sciences
• Course: FER-1000
• Professor: Craig Seaver

Document Summary

Acetobacter convert alcohol to acetic acid: roughly 80% conversion. Acetic acid mixed with water to final amount of 4 8% acetic acid. Different sources of sugar (fruits) will result in vinegar with different color, smell, taste, and mouth-feel: wine, cider, fruit, malt, rice, distilled spirits. They will also have different amounts of acetic acid, sugar, organic acids and other compounds that influence sensory perception. Heated to the boiling point of acetic acid, 245 f (118 c) Maintains character of starting material (color, aroma taste, flavor) Condense and collect concentrated acetic acid- boil off water. Colorless acetic acid (distilled white vinegar to glacial acetic acid)d. For balsamic and other specialty vinegars: co-fermentation process followed by aging, usually in wooden casks, aging allows for some evaporation (water) and concentrating of remaining vinegar, develop color, aroma, flavor, taste even further. Harp(cid:374)ess, acidity, s(cid:449)eet(cid:374)ess, (cid:862)thick(cid:374)ess(cid:863) or (cid:448)iscosity: can also introduce other flavorants (extraction, immersion, or perfuming)