Reducing acetic acid content of foods, useful e.g. for improving flavor of wine, by fermentative acid breakdown with addition of pantothenic acid or coenzyme A

摘要

Method for reducing formation of acetic acid and acetate in foods (A), which have undergone alcoholic fermentation, during breakdown of acids by lactic acid bacteria (LAB) comprises addition to (A) of pantothenic acid or coenzyme A, or their derivatives or precursors (collectively (B)). (A) is particularly must, wine or fruit juice. Independent claims are also included for the following: (1) similar method in which (B) is added to LAB during growth of the starter culture; (2) similar method in which the LAB starter culture is activated and/or rehydrated using an aqueous activator medium that includes (B), before adding to (A); (3) the aqueous activator medium of (b); (4) kit for biological acid breakdown in (A) comprising a LAB starter culture and an activator medium in which either the medium contains (B), or (B) is added to LAB during growth.