| Abstract: | Acetic acid is formed by many different micro-organisms at various stages in the manufacture and storage of ciders and perries. These include the action of “wild” yeasts, fermenting yeasts, lactic and acetic acid bacteria. Formerly acetification resulted mainly from access of air but recently anaerobic processes have been found which lead to acetic acid formation. The biochemical pathways by which this product is formed from sugars and organic acids are described. Methods of minimizing acetic acid formation are suggested. |
