Symposium on vinegar

The sino-european vinegar symposium hosted by the school of food science and technology of huazhong agricultural university was held in the international academic exchange center of huazhong agricultural university.

Professors from several European universities, experts and scholars in the field of Chinese vinegar, business representatives and students of the university attended the meeting.

Chinese and foreign experts and business representatives discussed and exchanged views on the characteristics and brewing technology of sino-european famous vinegar as well as sino-european vinegar culture.

Zhang Lin, President of Chinese brewing society, introduced the history, current situation and future of Chinese vinegar industry, summarized the characteristics of Chinese grain vinegar and some problems and solutions in the industrialization of traditional vinegar brewing.

Erick Vandamme, a professor at Ghent university in Belgium, introduced the history and production technology of European vinegar, especially the main microorganisms in the brewing process of European vinegar and the current advanced equipment for vinegar production.

Paolo, a professor at the university of modena, Italy, Amy leah Guidici made on Italian vinegars: a general overview of the report, introduced the Italian use of grape production balsamico vinegar brewing process and research status.

Isidoro Garcia, professor at the university of cordoba in Spain, introduced the history, research status and processing technology of Spanish sherry vinegar.

Four famous Chinese vinegar: shanxi old and Chen vinegar, zhenjiang fragrant vinegar, sichuan baoning vinegar and yongchun red koji vinegar enterprise representatives also made reports, detailed introduction of the characteristics of the four famous Chinese vinegar, production technology and health care functions, and the future development prospects of the enterprise were prospected.

As a representative manufacturer of vinegar brewing equipment, frings company has made a report, introducing frings liquid deep vinegar brewing technology and advanced equipment.

This conference is the preparatory meeting of the fourth international conference on acetic acid bacteria, which was held in 2015. The conference discussed the main meeting arrangements of the fourth international conference on acetic acid bacteria.