Vinegar

“Shanxi aged vinegar differs from other vinegars in that it has a unique thermal process (6 days at 85°C) which creates its typical flavour.”

Shanxi aged tartary buckwheat vinegar → undergoes → thermal processing

“A total of 45 compounds were detected of which 24 were correctly identified while 21 were tentatively identified: the remaining six were unknown.”

Shanxi aged tartary buckwheat vinegar → contains → 45 aroma compounds

“Among the about 90 quantified compounds, short-chain fatty acids, furanic compounds, enolic derivatives, and some esters were found to discriminate the samples as a consequence of differences in the extent of Maillard reactions, presence of alcoholic fermentation, or duration of wood aging.”

enolic derivatives → discriminate → vinegar samples

“Two strains of Acetobacter sp., LTH 2460T and LTH 2458T, have been isolated from running red wine and cider vinegar fermentations, respectively.”

Acetobacter oboediens → isolated from → running red wine vinegar fermentation

“The negative white vinegar aroma and high volatile acidity measured in the Vin7 single-strain wines were not present in the coinoculated wines.”

coinoculated wines → did not have → negative white vinegar aroma and high volatile acidity