Preparation of concentrated natural vinegar

Details Preparation of concentrated natural vinegar Preparation of concentrated natural vinegar

1980-01-09

1982-02-02

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Preparation of vinegar

426271, 426384, 435135, 435140, C12J 100, C12P 754, C12P 762

Patent

active

043139604

ABSTRACT:
A concentrated natural vinegar with an excellent natural flavor is prepared by treating a product obtained by freeze concentration of natural vinegar with a greater amount of alcohol obtained by natural fermentation than is already present in the natural vinegar due to its preparation. When contacting the mixture of freeze concentrated natural vinegar and alcohol with an acidic ion exchanger, acetic acid esters are prepared which correspond to acetic acid esters extracted from natural products.

REFERENCES:
patent: 3404006 (1968-10-01), Malick
patent: 4076844 (1978-02-01), Ebner et al.
Amerine, et al., The Technology of Wine Making, 3rd ed., The Ari. Publ. Co., Inc., Westport, Conn., 1972 (pp. 613, 614 & 662-664), p. 548, A48.

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