AgetEm - Prototyping of a new spirit vinegar

Bibliographic Details
Main Author: Laranjeira, Cristina
Publication Date: 2021
Other Authors: Alves, Marco, Mira, Helena, Basto de Lima, Maria Gabriela, Canas, Sara, Caldeira, Ilda
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.15/4204
Summary: Agrio line of the AgetEm project (POCI-01-0145-FEDER-023583) aimed to develop new vinegar products, benefiting from the location of ESAS in Ribatejo, close to the main Portuguese vinegar industries. An innovative spirit vinegar prototype was developed (2017- 2019), by acetification of a monovarietal white wine distillate, produced from Talia grapes of the National Ampelographic Collection (Portugal). In the EU, “vinegar” is obtained exclusively by double alcoholic and acetic fermentation of substances of agricultural origin (EN 13188: 2000); however, it may include a distillation operation, as in alcohol vinegar or in distilled malt vinegar. Vinegar industry is a classic example of sustainability in the use of raw materials, positioning itself at the end of the agri-food transformation line.
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spelling AgetEm - Prototyping of a new spirit vinegarAgetEm – Desenvolvimento do protótipo de um novo vinagre espirituosoacetic fermentationspirit vinegarnew productAgrio line of the AgetEm project (POCI-01-0145-FEDER-023583) aimed to develop new vinegar products, benefiting from the location of ESAS in Ribatejo, close to the main Portuguese vinegar industries. An innovative spirit vinegar prototype was developed (2017- 2019), by acetification of a monovarietal white wine distillate, produced from Talia grapes of the National Ampelographic Collection (Portugal). In the EU, “vinegar” is obtained exclusively by double alcoholic and acetic fermentation of substances of agricultural origin (EN 13188: 2000); however, it may include a distillation operation, as in alcohol vinegar or in distilled malt vinegar. Vinegar industry is a classic example of sustainability in the use of raw materials, positioning itself at the end of the agri-food transformation line.Centro de Investigação em Qualidade de Vida, Instituto Politécnico de Santarém, Instituto Politécnico de LeiriaRepositório Científico do Instituto Politécnico de SantarémLaranjeira, CristinaAlves, MarcoMira, HelenaBasto de Lima, Maria GabrielaCanas, SaraCaldeira, Ilda2023-01-04T12:12:54Z2021-05-182021-05-18T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.15/4204eng978-989-54983-3-8info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-05-11T04:30:41Zoai:repositorio.ipsantarem.pt:10400.15/4204Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T07:08:40.858713Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv AgetEm - Prototyping of a new spirit vinegar
AgetEm – Desenvolvimento do protótipo de um novo vinagre espirituoso
title AgetEm - Prototyping of a new spirit vinegar
spellingShingle AgetEm - Prototyping of a new spirit vinegar
Laranjeira, Cristina
acetic fermentation
spirit vinegar
new product
title_short AgetEm - Prototyping of a new spirit vinegar
title_full AgetEm - Prototyping of a new spirit vinegar
title_fullStr AgetEm - Prototyping of a new spirit vinegar
title_full_unstemmed AgetEm - Prototyping of a new spirit vinegar
title_sort AgetEm - Prototyping of a new spirit vinegar
author Laranjeira, Cristina
author_facet Laranjeira, Cristina
Alves, Marco
Mira, Helena
Basto de Lima, Maria Gabriela
Canas, Sara
Caldeira, Ilda
author_role author
author2 Alves, Marco
Mira, Helena
Basto de Lima, Maria Gabriela
Canas, Sara
Caldeira, Ilda
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Santarém
dc.contributor.author.fl_str_mv Laranjeira, Cristina
Alves, Marco
Mira, Helena
Basto de Lima, Maria Gabriela
Canas, Sara
Caldeira, Ilda
dc.subject.por.fl_str_mv acetic fermentation
spirit vinegar
new product
topic acetic fermentation
spirit vinegar
new product
description Agrio line of the AgetEm project (POCI-01-0145-FEDER-023583) aimed to develop new vinegar products, benefiting from the location of ESAS in Ribatejo, close to the main Portuguese vinegar industries. An innovative spirit vinegar prototype was developed (2017- 2019), by acetification of a monovarietal white wine distillate, produced from Talia grapes of the National Ampelographic Collection (Portugal). In the EU, “vinegar” is obtained exclusively by double alcoholic and acetic fermentation of substances of agricultural origin (EN 13188: 2000); however, it may include a distillation operation, as in alcohol vinegar or in distilled malt vinegar. Vinegar industry is a classic example of sustainability in the use of raw materials, positioning itself at the end of the agri-food transformation line.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-18
2021-05-18T00:00:00Z
2023-01-04T12:12:54Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.15/4204
url http://hdl.handle.net/10400.15/4204
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 978-989-54983-3-8
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Centro de Investigação em Qualidade de Vida, Instituto Politécnico de Santarém, Instituto Politécnico de Leiria
publisher.none.fl_str_mv Centro de Investigação em Qualidade de Vida, Instituto Politécnico de Santarém, Instituto Politécnico de Leiria
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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