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In this study, two different acetification procedures to produce olive vinegar (OV) from oil mill wastewaters (OMW) were assayed. Specifically, (i) alcoholic-acetous double fermentation with addition of Saccharomyces cerevisiae starter was compared with (ii) spontaneous acetification, without addition of any starter. Within few days from their production, the OMWs were diluted with distilled water...
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