DOI 10.3390/foods11030303 KEYWORDS Prickly pear; vinegar; fermentation; thermotolerant bacteria; volatile compounds; polyphenolic compounds ABSTRACT This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different fermentation temperatures and using different acetic acid bacteria (AAB) inocula. Prickly pear wine was fermented at two temperature […]