Process for the production of vinegar with more than 12 gms/100

Details Process for the production of vinegar with more than 12 gms/100 Process for the production of vinegar with more than 12 gms/100

1982-03-08

1985-03-05

Jones, Raymond

Food or edible material: processes, compositions, and products

Fermentation processes

Preparation of vinegar

C12J 100

Patent

active

045030782

ABSTRACT:
A process for the production of vinegar with an acetic acid concentration of more than 12 grams per 100 milliliters of vinegar, by means of a single-stage submerged fermentation of alcohol-containing mashes in a series of successive fermentation periods. In each such period, a quantity of finished vinegar constituting between about 20% and less than 40% of the contents of the fermentation tank and having the requisite acetic acid concentration is extracted from the fermentation tank and replaced by a like quantity of fresh mash having an acetic acid concentration of up to 2 g/100 ml and an alcohol concentration of more than 10 volume percent, in such a manner that the starting concentrations in the tank for each of the successive fermentation periods are more than 9 g/100 ml but less than 13 g/100 ml acetic acid and correspondingly less than 4 vol. % but more than 2.5 vol. % alcohol. In a refinement of the process, a maximum hourly increase in acidity of between about 0.17 g/100 ml and about 0.21 g/100 ml is maintained during each fermentation period.

REFERENCES:
patent: 2707683 (1955-05-01), Hromatka et al.
patent: 2997424 (1961-08-01), Mayer
patent: 3445245 (1969-05-01), Ebner
patent: 4076844 (1978-02-01), Ebner et al.
patent: 4364960 (1982-12-01), Kunimatsu et al.

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