The spoilage caused in wine by lactic acid bacteria is associated particularly with acetification
of the wine through the production of acetic acid, mousy taints, bitterness, ropiness, buttery flavour and increased viscosity of the wine (Shimazu and Watanabe, 1981; Zoecklein et al., 1995).
Making exquisite vinegar begins with extraordinary wine -- Colchagua Valley cabernet sauvignon and Casablanca Valley chardonnay go through a handcrafted process of acetification
known as the Orleans Method, where a Mother Culture is added to each wine to jump-start the transformation into vinegar.
Its chapter titles run: Introduction; Rice flours and baking; Rice enrichment with vitamins and amino acids; Parboiled rice; Rice quality and grades; Quick-cooking rice; Canning, freezing and freeze-drying; Breakfast rice cereals and baby foods; Fermented rice products; Rice snackfoods; Rice vinegar through acetification
of rice wine; Rice hulls; Rice oil; Rice bran - chemistry and technology; Nutritional quality of rice endosperm.