Aging acceleration of balsamic vinegar applying micro-oxygenation technique

•Controlled oxygen dose through MOX (in bulk or barrels) promotes vinegar quality.•MOX with oak chips mimics and efficiently accelerates the oak barrel aging process.•MOX induced higher concentration of phenolic compounds in shorter aging period.•MOX reduced the aging period to 1/3 compared to barre...

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Veröffentlicht in:	Food chemistry 2023-09, Vol.419, p.136077-136077, Article 136077
Hauptverfasser:	Andreou, V., Giannoglou, M., Xanthou, M.Z., Metafa, M., Katsaros, G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic Acid Aging Aromatic profile Balsamic vinegar Food Handling - methods Micro-oxygenation Oak chips Odorants - analysis Wine - analysis
Online-Zugang:	Volltext
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