Grape pomace as a filler in wine vinegar fermentation

Abstract

Based on the results obtained during the study, we can conclude that the use of pomace has a positive effect on the rate of fermentation, and thereby reduces the time of obtaining wine vinegar. This is due to an increase in the contact area of the product with acetic acid bacteria settled on the surface of the pomace, as well as due to the presence of essential nutrients for the normal functioning of acetic acid bacteria in the pomace.