Process for the production of vinegar with high acetic acid conc

Details Process for the production of vinegar with high acetic acid conc Process for the production of vinegar with high acetic acid conc

1980-10-10

1983-03-29

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Preparation of vinegar

435140, C12P 754, C12J 104

Patent

active

043783759

ABSTRACT:
Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27.degree.-32.degree. C. until the acetic acid concentration of the fermenting broth (after the initiation of fermentation) reaches 12-15 percent weight by volume. Then the temperature of the fermenting broth is lowered by 0.5.degree. C. to 2.degree. C. Fermentation is continued at the lower temperature until the concentration of acetic acid increases by between 0.05 to 2 percent weight by volume. At this time, the temperature is again reduced by from 0.5.degree. C. to 2.degree. C. The fermentation is continued, with subsequent temperature reductions of from 0.5.degree. C. to 2.degree. C. each time that the concentration of acetic acid in the fermentation broth increases by 0.05 to 2 percent weight by volume over the highest concentration found in the course of the fermentation at the preceeding temperature stage, until the desired concentration of acetic acid is obtained. However, at no time is the temperature of the fermenting broth allowed to fall below 20.degree. C.

REFERENCES:
patent: 3445245 (1969-05-01), Ebner
patent: 3779868 (1973-12-01), Nikolaev et al.
patent: 4076844 (1978-02-01), Ebner et al.
patent: 4282257 (1981-08-01), Kunimatsu et al.

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