Process for the batchwise preparation of vinegar

Details Process for the batchwise preparation of vinegar Process for the batchwise preparation of vinegar

1983-06-30

1986-02-11

Nucker, Christine M.

Food or edible material: processes, compositions, and products

Fermentation processes

Preparation of vinegar

435140, C12J 100, C12P 754

Patent

active

045698457

ABSTRACT:
In the batchwise preparation of vinegar with approximately from 10 to 16 g of acetic acid/100 ml of vinegar by submersed fermentation of alcohol-containing mashes, for the purpose of a substantial reduction of the long starting time of the submersed vinegar fermentations known hitherto, so as to save energy and reduce the alcohol losses which are particularly high in the starting phase, a starting mash containing acetic acid bacteria with from 4 to 4.5 g of acetic acid/100 ml of mash and from 3 to 3.5% by volume of alcohol is prepared, the temperature is allowed to rise to 28.degree. C. and is held at this level, and after the beginning of fermentation in a starting period high-percentage alcohol-containing nutrient substrate, preferably with approximately 2.5 g of acetic acid/100 ml of substrate and approximately 39% by volume of alcohol is added, and fermentation is carried out.

REFERENCES:
patent: 3445245 (1969-05-01), Ebner
patent: 4364960 (1982-12-01), Kunimatsu et al.
patent: 4456622 (1984-06-01), Maselli et al.
patent: 4463019 (1984-07-01), Okuhara et al.

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