Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition

The most known and traditional vinegar is the one that made from wine. For its production, grape must undergo alcohol fermentation posterior oxidation of ethanol to acetic acid. Yeasts acid bacteria (AAB) carry out biochemical processes in sequence. process wine acetification can be achieved by slow (the Orléans or French methods) a quick submerged industrial process. High-quality usually produced methods using oak casks, once wood allows continuous aeration culture. Sour–sweet presents balance both bitter/sour sweet flavors. sourness typically comes acid, while sweetness come type fruit amount sugar present at end production. In general, sour-sweet has more complex nuanced flavor profile compared regular vinegar, which often simply sour. One kind where yeasts co-exist produce savory balsamic (TBV), Italy. Spain, fortified sherry also been used for Portugal, some companies have port since 2018. These three distinctive products common found, well balanced with sourness. this review, we analyze sour-sweat process, bearing mind possible interactions between AAB occur during production considering symbiotic competitive features diverse microbiota.